Heat the oven to 220ºC/425ºF/Gas 7 and place the Rack in a lightly oiled baking tray, mix together the pesto and breadcrumbs and spread over the scored fat. Roast the Lamb Rack for 18 minutes for pink (based on a 450g Rack) or until done to your liking, remove and rest in a warm place for at least 5 minutes.
Meanwhile cook the spinach in a small amount of water, turning with tongs as it wilts. Drain well and squeeze out any excess water, toss with the butter, parmesan, lemon juice, salt and lots of pepper.
Carve the Lamb between the ribs and arrange on pre warmed plates on a bed of the spinach with the extra pesto and olive oil drizzled around the Lamb to serve.
Serve with fried diced potatoes
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Comments on this recipe
- What is the paper which is wrapped around the bones in the rack for?
Reply: Hi Paul This paper is to protect the bone, and also to prevent the bone from piercing the packaging and ensures the product arrives with you in the best condition possible. Thanks for your question, and i hope this answers it for you.