Ingredients

  • 4 x 3 bone racks of lamb, french trimmed
  • 200 g fresh spinach
  • olive oil (for frying)
  • garlic cloves, finely chopped or crushed
  • jar of dijon mustard
  • 6 slices of bread (white sliced pan)
  • 1 large bunch of mint
  • 1 bunch of tarragon
  • 1 bunch of flat leaf parsley
  • 2 large handfuls of fresh mint leaves
  • 2 tblsp white wine vinegar
  • 2 tblsp apple juice
  • 1 tblsp caster sugar
  • 750 g potatoes, sliced thinly
  • 750 ml double cream
  • 8 cloves garlic, peeled and crushed
  • freshly grated nutmeg

Method

  • In a hot pan, seal the racks quickly, remove from the heat and allow to cool.
  • Brush with Dijon mustard and dip in the herb crust*.
  • Place the racks on a roasting tray and roast in an oven preheated to 170°C for approximately 8-10 minutes. Then remove from the heat and let it rest in a warm place until ready to serve.
  • * Make the herb crust by blending all the herbs with roughly torn bread and seasoning.

Method

  • Wash the spinach thoroughly and cram into a large pan.
  • Pour over a little boiling water, cover tightly and cook for 2-3 minutes, until the leaves have wilted.
  • Tip into a colander and drain well. In a saucepan, heat some oil, add the garlic and fry briefly, then stir in the spinach and stir until heated through.

Method

  • Mix together all the ingredients and bring to the boil, remove from heat and allow to cool. When cool, add chopped mint.

Method

  • For the potatoes, first put the garlic in a pan with the cream and a little nutmeg and bring to the boil. Strain out the garlic and season with salt and pepper.
  • Next peel and slice the potatoes. Arrange on a greased oven dish and season between each layer and coat with the garlic cream after each layer.
  • Cover and bake in the oven at 170°C for 30-40 minutes until tender.