Let your lamb rack rest outside the fridge for half an hour before cooking to let it come to room temperature.

Preheat your oven to 230°C on convection. Apply a thin layer of mustard onto the lamb rack using a brush, then season your lamb with salt and pepper.

When your oven comes to temperature, place your lamb rack on a baking tray and chuck it in for about 12-18 minutes, or until the lamb reaches an internal temperature of 57°C. As the lamb rack will continue to cook after you take it out of the oven, you can pull the lamb out when it registers approximately 50C on your meat thermometer.

Let that rest for at least 10 minutes before cutting into it.

To make creamed spinach, dice up your red onion and roughly chop your garlic.

Heat up a pan on medium heat, add in your butter and your onion and garlic.

When they’re fragrant, toss in your nutmeg and let it fry for 30 seconds.

Add in your cream, followed by your frozen spinach. Stir until they’re melted and let it simmer for 5 minutes.

Add in your goat cheese and lemon zest, and stir well until everything is well combined.

Season to taste with salt and pepper, and you’re ready to serve.