Rack of Lamb with a Pesto Crust and Parmesan Spinach

by Stefan Kolsch

Carve the Lamb between the ribs and arrange on pre warmed plates
SERVINGS    
 
2
PREPARATION TIME
20 MINS
COOKING TIME
25 MINS

Ingredients

1 Rack of Lamb with fat scored
1-2 tbsp Pesto (plus 1 tsp for serving)
1 tbsp dry Breadcrumbs
1 tbsp Extra Virgin Olive Oil
200g Spinach Leaves
2 tbsp Butter
2 tbsp Grated Parmesan
Sea Salt and Black Pepper
1 tbsp Lemon juice

Rack of Lamb with a Pesto Crust and Parmesan Spinach

Instructions

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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    • What is the paper which is wrapped around the bones in the rack for?
    By Paul - 26th Dec 2011

    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.