Roast Rack of Lamb with Spinach and Currant Salad
Courtesy of Meat and Livestock Australia
Servings: 2
Prep Time: 10 Min.
Cook Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 2 Australian lamb racks (4 chops each)
* 3 tsp. Moroccan spices
* 1/2 bag baby spinach leaves
* 1 Tbsp. pine nuts, pan fried until golden
* 3 tsp. currants
* 1 Tbsp. lemon juice
* 1 1/2 Tbsp. olive oil
* 3 tsp. Moroccan spices
* 1/2 bag baby spinach leaves
* 1 Tbsp. pine nuts, pan fried until golden
* 3 tsp. currants
* 1 Tbsp. lemon juice
* 1 1/2 Tbsp. olive oil
What to do:
1. Spray or coat lamb racks with olive oil and rub in Moroccan spices. Bake at 400ºF for 20- 25 mins.
2. Soak the currants in the lemon juice for 5 mins. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
3. Allow the lamb to rest for 5 mins before serving with the salad.
2. Soak the currants in the lemon juice for 5 mins. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
3. Allow the lamb to rest for 5 mins before serving with the salad.