Rosemary & Lemon Lamb Rack with Mushrooms and Spinach

Rosemary & Lemon Lamb Rack with Mushrooms and Spinach


2 Thomas Farms lamb racks
salt & freshly round pepper, to taste olive oil, for browning

1 teaspoon lemon zest
2 teaspoons fresh rosemary leaves, finely chopped
6 tablespoons soft goat cheese

Mushrooms & Spinach
1 tablespoon olive oil
1 shallot, finely chopped
2 spring onions,
white part only, sliced
250 mushrooms, sliced
1 tablespoon wine or water
3-4 handfuls baby spinach leaves

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. Place lamb racks on a plate and allow to rest until cool enough to handle.

Preheat oven to 2000C. 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 cm from bone. Butterfly open and

place a spoonful of the filling on one side, then fold over the other side to enclose. 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.)

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.

Serve the chops, spinach and mushrooms with lemon wedges  and bread on the side.

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