Roast Rack of Lamb with Spinach and Currant Salad

Roast Rack of Lamb with Spinach and Currant Salad

Courtesy of Meat and Livestock Australia 2 Servings • 10 Min. Prep Time • 25 Min. Cook Time
Ingredients
2 Australian lamb racks (4 chops each)
3 tsp. Moroccan spices
1/2 bag baby spinach leaves
1 Tbsp. pine nuts, pan fried until golden
3 tsp. currants
1 Tbsp. lemon juice
1 1/2 Tbsp. olive oil

Directions:

1. Spray or coat lamb racks with olive oil and rub in Moroccan spices. Bake at 400ºF for 20- 25 mins.

2. Soak the currants in the lemon juice for 5 mins. Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.

3. Allow the lamb to rest for 5 mins before serving with the salad.