Roast Rack of Lamb with Spinach and Currant Salad
Recipe courtesy of the Meat and Livestock Australia.
2 Australian lamb racks (4 chops each)
Olive oil as needed
1 tablespoon Moroccan spices
1 tablespoon currants
1 tablespoon lemon juice
1/2 bag pre-washed baby spinach leaves
1 tablespoon pine nuts, pan fried until golden
1 1/2 tablespoons olive oil
- Spray or coat lamb racks with olive oil and rub in Moroccan spices.
- Bake at 400°F (205°C) for 20 to 25 minutes.
- For Salad: Soak the currants in the lemon juice for 5 minutes. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
- Allow the lamb to rest for 5 minutes before serving with the salad.
Makes 2 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.