Rack of Lamb with Garlic Mash and Spinach

Rack of Lamb with Garlic Mash


Rack of Lamb with Garlic Mash and Spinach

Preparation time 20 minutes
Cooking time 30 minutes
Calories per portion 757 Kcal
Fat per portion 52g of which saturated 21.9g
Serves 2

Rack of lamb 1x 6
Salt and freshly ground black pepper
Redcurrant jelly 1 tbsp
Dried rosemary 1 tsp
Potatoes 2 large, peeled and roughly chopped
Garlic 1–2 cloves
Olive oil 2–3 tbsp
Baby spinach 180g pack, washed and trimmed

For the gravy
Redcurrant jelly 2 tsp
Lamb stock 150ml (¼ pint)

1 Preheat the oven to 200ºC/400ºF/Gas 6. Season the rack of lamb with salt and pepper and place in a roasting tin. Spoon the redcurrant jelly and rosemary into a bowl and heat in the microwave on full power for about 30 seconds or until the mixture has melted.

2 Brush the redcurrant jelly mix over the fat side of the rack of lamb and cook in the preheated oven for 25–30 minutes. The time the lamb takes to cook will depend on how pink you like your lamb and how much meat is on the rack. See the table on page 9.

3 Meanwhile, cook the potatoes in a saucepan of boiling water until tender. Drain well. Put the garlic cloves and 2 tablespoons of the olive oil in a processor and whiz to chop the garlic. Add the hot potatoes and plenty of pepper and, using the pulse button, whiz the potatoes to a smooth mash. Add the extra oil if needed.

4 Remove the lamb from the oven and transfer to warmed plates. Make the gravy by adding the redcurrant jelly to the pan juices and add the lamb stock. Boil for 2 minutes, stirring and scraping up bits from the base of the pan.

5 Pierce the spinach in the bag and cook on high in the microwave for 2½ minutes or according to the pack’s instructions. Carefully open the bag, drain the spinach and stir into the mash. Carve the lamb and serve the cutlets with a pile of the spinach mash together with the gravy.

Cook’s tip. 
To cook spinach on a hob, pop it in a non-stick frying pan with a knob of butter and cook, tossing with a spoon until the spinach is just wilted.





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