Roast Rack of Lamb with Spinach and Currant Salad
Courtesy of Meat and Livestock Australia 2 Servings • 10 Min. Prep Time • 25 Min. Cook TimeIngredients |
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2 Australian lamb racks (4 chops each) |
3 tsp. Moroccan spices |
1/2 bag baby spinach leaves |
1 Tbsp. pine nuts, pan fried until golden |
3 tsp. currants |
1 Tbsp. lemon juice |
1 1/2 Tbsp. olive oil |
Directions:
1. Spray or coat lamb racks with olive oil and rub in Moroccan spices. Bake at 400ºF for 20- 25 mins.
2. Soak the currants in the lemon juice for 5 mins. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
3. Allow the lamb to rest for 5 mins before serving with the salad.