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Spinach-seasoned Lamb

2 Racks of lamb (6 cutlets on each) (900g)


Seasoning
5 Spinach leaves (100g)
1 sm Onion (80g), chopped
1 tb Currants
1 tb Tomato paste
1 Clove garlic, crushed
1/4 ts Ground cinnamon


* Lamb can be seasoned several hours in advance, then cooked just before serving. Cover exposed bones of cutlets with foil to prevent bones from burning *


Cut a pocket in each rack along the edge where meat is closest to the bone; leave 1"cm at each end uncut. Spoon seasoning into each pocket, secure opening with toothpicks. Bake in hot oven for about 20 mins, lower temperature to moderate and bake further 10-20 mins, depending on how you prefer lamb cooked. Remove toothpicks from lamb, cut into cutlets, allowing 3 cutlets per person.


Seasoning:


Remove centre stalks from spinach leaves. Place onion in a saucepan of boiling water, boil 5 mins, add spinach, drain immediately, press out as much liquid as possible, chop spinach and onion finely. Combine spinach mixture in bowl with currants, tomato paste, garlic and cinnamon and mix well.



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