Roger’s Salt Marsh Lamb Rack with Spinach, Lentils and Feta

The perfect summer tea time special, whether its for family or friends wow with this dish!

 

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.





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