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Good morning | 18th March 2010
Rack of Lamb with a Pesto Crust and Parmesan Spinach
| 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 |
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
Purchase your ingredients below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Terrific, naturally reared meat."
India Knight, Sunday Times
