Balsamic roast lamb racks with wilted spinach
5 small French-trimmed lamb racks
1/4 cup good-quality balsamic vinegar
Olive oil
Salt and freshly ground black pepper
500g spinach leaves, well washed with stems removed
25g butter
1 clove garlic, crushed
1/3 cup boiling water
1/2 cup sundried-tomato pesto
1. Cut lamb racks in half to give two portions each with four cutlet bones per portion. Place halved racks in a ceramic dish and drizzle all over with balsamic vinegar. Leave to marinate for 1 hour.
2. Heat oven to 220°C. Transfer lamb racks to a low-sided oven pan. Drizzle with olive oil and season all over with salt and pepper. Roast for 15 minutes to cook meat to medium, or longer if you prefer. Remove meat to rest and keep warm for 5 minutes before serving.
3. Meanwhile, coarsely shred the spinach. Melt the butter in a frying pan, add garlic and spinach, then toss over heat for 2 minutes to wilt the spinach. Season with salt and pepper.
4. Whizz water into sun-dried tomato pesto to thin to a sauce consistency. Serve each lamb rack on a bed of spinach and spoon over a little sauce.The spinach can be cooked in advance then, if necessary, reheated in the microwave while the lamb is cooking or resting.
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