The perfect summer tea time special, whether it's for family or friends... wow with this dish!
Lamb Rack with Spinach, Lentils and Feta
INGREDIENTS
1½ tbs extra virgin olive oil, plus extra to serve
1 tbs finely chopped oregano
1 garlic clove, finely chopped
Finely grated zest of ½ lemon
Juice of ½ lemon
4 x 3-cutlet (about 250g each) lamb racks, trimmed, at room temperature
¾ cup (150g) feta, crumbled
RICE & LENTIL PILAF
2 tbs extra virgin olive oil
1 small leek, thinly sliced
2 garlic cloves, finely chopped
Juice of 1/2 lemon
Finely grated zest of ½ lemon
1½ cups (300g) basmati rice
¾ cup (150g) Puy lentils (green lentils)
4 cups (1 litre) hot chicken stock
2 cups (70g) baby spinach
¼ cup coarsely chopped dill, plus extra to serve
¼ cup coarsely chopped oregano, plus extra to serve
METHOD
1. Preheat oven to 220°C (fan-forced). Mix oil, oregano, garlic and lemon zest and juice in a bowl and season. Add lamb, toss to coat and set aside to marinate for 15 minutes.
2. For pilaf, heat oil in a shallow casserole over medium-high heat. Add leek, garlic and lemon zest, and cook for 3-4 minutes until tender. Add rice and lentils, and stir to coat. Add stock, bring to the boil, cover with a tight-fitting lid and bake for 25 minutes.
3. Heat a large frying pan over mediumhigh heat, add lamb and cook, turning, for 3-4 minutes until browned all over. Place on pilaf, re-cover and roast for 8-10 minutes for medium-rare, 10-12 minutes for medium. Remove casserole from oven and transfer lamb to a board to rest for 5 minutes. Stir remaining ingredients into pilaf and season to taste. Return lamb to pilaf, scatter with feta and extra herbs and drizzle with lemon juice and a little extra oil to serve.
