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Rack of lamb with spinach

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes compliments simple roasted rack of lamb with bacon enriched spinach

Rack of lamb with spinach

Method

1. Preheat the oven to 200C/gas 6.

2. Sit the lamb in a roasting tin, season to taste and rub with olive oil all over. Roast the meat for 15-20 minutes for rare to medium, 25 minutes for well done. Remove from the oven, cover with foil and rest for about 10 minutes in a warm place. When the meat is rested, carve into cutlets.

3. Meanwhile, heat a little olive oil in a frying pan, add the shallots and bacon strips and fry until the bacon is crisp.

4. Stir in the spinach and cook until wilted. Drain off any excess liquid.

5. Arrange the wilted spinach and bacon in the centre of each of four plates and top with the lamb. Dollop the crème fraîche on the side and serve with the sautéed potatoes .

Made with produce from Eastwoods Butchers - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 15 min
Cook: 40 min

Ingredients
4 baby French-trimmed racks of lamb, (about 200g each)
1 dash of Olive oil
50g baby Shallots, peeled and quartered
4 rashers Bacon, sliced into strips
200g Spinach
4 tbsp crème fraîche