Salt Marsh Lamb Rack with Spinach, Lentils and Feta

The perfect summer tea time special, whether it's for family or friends... wow with this dish!

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Lamb Rack with Spinach, Lentils and Feta

INGREDIENTS

1½ tbs extra virgin olive oil, plus extra to serve

1 tbs finely chopped oregano

1 garlic clove, finely chopped

Finely grated zest of ½ lemon

Juice of ½ lemon

4 x 3-cutlet (about 250g each) lamb racks, trimmed, at room temperature

¾ cup (150g) feta, crumbled

RICE & LENTIL PILAF

2 tbs extra virgin olive oil

1 small leek, thinly sliced

2 garlic cloves, finely chopped

Juice of 1/2 lemon

Finely grated zest of ½ lemon

1½ cups (300g) basmati rice

¾ cup (150g) Puy lentils (green lentils)

4 cups (1 litre) hot chicken stock

2 cups (70g) baby spinach

¼ cup coarsely chopped dill, plus extra to serve

¼ cup coarsely chopped oregano, plus extra to serve

METHOD

1. Preheat oven to 220°C (fan-forced). Mix oil, oregano, garlic and lemon zest and juice in a bowl and season. Add lamb, toss to coat and set aside to marinate for 15 minutes.

2. For pilaf, heat oil in a shallow casserole over medium-high heat. Add leek, garlic and lemon zest, and cook for 3-4 minutes until tender. Add rice and lentils, and stir to coat. Add stock, bring to the boil, cover with a tight-fitting lid and bake for 25 minutes.

3. Heat a large frying pan over mediumhigh heat, add lamb and cook, turning, for 3-4 minutes until browned all over. Place on pilaf, re-cover and roast for 8-10 minutes for medium-rare, 10-12 minutes for medium. Remove casserole from oven and transfer lamb to a board to rest for 5 minutes. Stir remaining ingredients into pilaf and season to taste. Return lamb to pilaf, scatter with feta and extra herbs and drizzle with lemon juice and a little extra oil to serve.