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Rosemary-and-Lemon Australian Lamb Rack
Rosemary-and-Lemon Australian Lamb Rack

Rosemary-and-Lemon Australian Lamb Rack

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 racks Australian Lamb, Frenched
Salt and freshly ground pepper, to taste
olive oil, for cooking
FILLING
1 teaspoon lemon zest
1 teaspoon finely chopped fresh rosemary leaves
6 tablespoons soft goat cheese
MUSHROOMS AND SPINACH
1 tablespoon olive oil
1 shallot, finely chopped
2 spring onions, white part only, sliced
10 ounces mushrooms, sliced
1 tablespoon wine or water
10 ounces baby spinach leaves, about 3-4 handfuls
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Let's Make It
1
Season the racks of lamb with salt and pepper. Heat a grill pan or barbecue to medium-high and brush with oil. Sear the lamb for 2 minutes on each side to brown. Place racks on a plate and allow to rest until cool enough to handle.
2
Preheat oven to 400° F. Combine all filling ingredients and mix well. Cut racks into individual chops. Using a small, sharp knife, cut a slit widthwise into each chop to about 1/2 inch from bone. Butterfly open and place a spoonful of the filling on one side, then fold over the other side to enclose.
3
Place chops on a lined baking sheet and bake for 5 minutes or until cooked as desired. Cheese will be melting.(They can also be cooked on the grill for 1-2 minutes each side.)
4
Meanwhile, heat 1 tablespoon of oil in a large pan over medium heat and cook shallot until golden brown. Add the spring onions, mushrooms and water or wine, and cook until mushrooms are just tender. Add the spinach, cover, and cook just until wilted. Stir, season to taste and keep warm.
5
Serve the chops over the spinach and mushrooms with lemon wedges and bread on the side.
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