Roast rack of lamb with Woolmore’s Fine Foods Preserved Lemon and Balsamic Vinegar. A delicious roast full of flavour.
Serves: 4 | prep + cook: 50 minutes
4 racks of lamb (2 chops each)
2 cup fresh breadcrumbs
4 cloves of garlic, finely chopped
1 piece of Woolmore’s Fine Foods Preserved Lemon, washed, flesh removed and finely chopped
2 tbsp chives, finely chopped
3 tbspn wholegrain mustard
200 g butter, melted
6 potatoes, peeled and cut into quarters
1/2 spanish onion
3 cups baby spinach
1 1/2 cup mushrooms, finely chopped
1 tbsp of Woolmore’s Fine Foods Balsamic Vinegar
16 cherry tomatoes on the vine ( 4 each)
Preheat oven to 200. Place potatoes on a baking tray, with some oil and season. Cook in oven for 30-40 minutes or until golden. In a bowl mix breadcrumbs, preserved lemon, butter and wholegrain mustard. Then stir in the chives and 2 garlic cloves.
Season and oil the racks of lamb then seal in a hot frypan, keep this pan for later. Once sealed place the racks of lamb on a baking tray, can add to the potatoes. Press the crust mixture onto the backs of each lamb. Place trays back in oven for a further 20 minutes.
In a saucepan gently heat 2 tbsp of olive oil, add the mushrooms, remaining garlic and onion. Now add the Woolmore’s Balsamic vinegar and leave on low stirring occasionally until the juice has evaporated a bit more and thickens. Add the baby spinach to the saucepan and quickly stir in, just before serving so that the spinach doesn’t wilt. In your baking dish add the tomatoes, return to the oven and cook in the pan juices until tender.
For serving, place the mushroom and spinach mix on the centre of the plate and add the potatoes to the side of that. Now carefully place your rack of lamb on top, and the tomatoes on the edge of the plate. Drizzle Woolmore’s sticky balsamic vinegar on the plate and serve immediately. Enjoy!