Rosemary and Lemon Australian Lamb Rack with Mushrooms and Spinach
Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.
- DISH TYPE
4 to 6
Serves a Crowd
- 1/2 lemon (Zest )
- 2 tsp fresh rosemary leaves (finely chopped)
- 6 tbsp soft goat cheese (or try 100g Brie or Camembert) (sliced)
- 1 shallot (finely chopped)
- 2 spring onions (white part only sliced)
- 10 oz mushrooms (sliced)
- 10 oz baby spinach leaves ((about 3-4 handfuls))
- 1 Season the racks of lamb with salt and pepper. Heat a grill pan or barbecue to medium high and brush oil. Sear the lamb for 2 minutes on each side to brown.
- 2 Place racks on a plate and allow to rest until cool enough to handle.
- 3 Preheat oven to 400°F.
- 4 Combine filling ingredients and mix well.
- 5 Cut racks into individual chops. Using a small sharp knife cut a slit, width ways, into sides of each chop to about ½ inch from bone. Open out like a butterfly and place a spoon of the cheese mixture on one side, then fold over the other side to enclose.
- 6 Lay chops on a lined baking tray and bake for 5 minutes or until cooked as desired and the cheese is melting. (They can also be cooked on the grill for 1-2 minutes each side.)
- 7 Meanwhile, heat 1 tablespoon of oil in a large pan over a medium heat and cook shallot until golden brown. Add the spring onion, mushrooms and a tablespoon of water or wine, and cook until mushrooms are just tender.
- 8 Add the spinach, cover and cook just until wilted. Mix together, season to taste and keep warm.
- 9 Serve the chops over the spinach and mushrooms with some lemon wedges and bread on the side.