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.

    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))

Cooking Directions

  • 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.

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