Roasted Lamb Rack with Creamed Spinach

For 2
Lamb
Mains
Western
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Easy Level:

Cook Time:

Servings:

2-3 Pax

This Roasted Lamb Rack with Creamed Spinach is a classic combo that’s all about juicy, tender lamb and rich creamy spinach.

When served together, the earthy flavours of the lamb complement the creamy spinach, while the contrast in textures adds interest to each bite. 

Ingredients

Adjust Servings
US / Metric

Lamp Rack Roast

0.00
g
g
Lamp rack
0.00
g
g
Lamp rack
0.00
tbsp
tbsp
Yellow mustard
0.00
tbsp
tbsp
Yellow mustard
Salt and pepper, to season
Salt and pepper, to season

Creamed Spinach

0.00
g
g
Unsalted butter
0.00
g
g
Unsalted butter
0.00
Red onion, diced
0.00
Red onion, diced
0.00
clove
clove
Garlic, minced
0.00
clove
clove
Garlic, minced
0.00
tsp
tsp
Nutmeg
0.00
tsp
tsp
Nutmeg
0.00
ml
ml
Cooking cream
0.00
ml
ml
Cooking cream
0.00
g
g
Frozen chopped spinach
0.00
g
g
Frozen chopped spinach
0.00
Lemon zest
0.00
Lemon zest
0.00
g
g
Irish Gortnamona (goat cheese)
0.00
g
g
Irish Gortnamona (goat cheese)
Salt and pepper, to taste
Salt and pepper, to taste

Steps

1

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

2

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.
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.
Mark as completed

3

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.
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.
Mark as completed

4

Let that rest for at least 10 minutes before cutting into it.
Let that rest for at least 10 minutes before cutting into it.
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5

To make creamed spinach, dice up your red onion and roughly chop your garlic.
To make creamed spinach, dice up your red onion and roughly chop your garlic.
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6

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

7

When they’re fragrant, toss in your nutmeg and let it fry for 30 seconds.
When they’re fragrant, toss in your nutmeg and let it fry for 30 seconds.
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8

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

9

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

10

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

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