Roast Rack Of Lamb With Spinach And Currant Salad
2 lamb racks (each with 4 cutlets)*
3 teaspoons Moroccan spices
90 g baby spinach leaves
1 tablespoon pine nuts, pan fried until golden
3 teaspoons currants
1 tablespoon lemon juice
1 1/2 tablespoons olive oil
- Spray or coat racks with olive oil and rub in Moroccan spices. Bake at 200°C for 20-25 minutes.
- Soak the currants in the lemon juice for 5 minutes. Toss together with the baby spinach and pine nuts. Drizzle with olive oil.
- Allow the lamb to rest for 5 minutes before serving with the salad.
For variety, try with your favourite spice mixture or a glaze of mint jelly.
* Other suitable cuts include lamb mini roast or lamb shanks (frenched).