Roasted Lamb Racks with Spinach, Pumpkin & Feta

Lamb Ingredients:
1 Spring Lamb Rack
Salt and Pepper
Lamb Method:
Preheat oven to 200°. Trim excess lamb fat off the lamb rack. Season the lamb with salt and pepper. Cut in between each chop nearly through. Place spoonful of feta mixture between each chop. Place in the oven and bake for 20 minutes for medium rare or until cooked to your liking. Remove from oven and allow to stand in a covered warm place for 10 minutes. Serve with roast vegetables.
Filling Ingredients:
2 tablespoons Don Antonio Passata Di Pomodoro
250grms Danish Feta, crumbled
1 bunch silverbeet, washed and finely chopped
1 bunch English Spinach, washed and finely chopped
¼ cup (20 grams) grated parmesan
2 cups pumpkin, cooked and roughly chopped
Salt and cracked black pepper
1 cup grated mozzarella
¼ teaspoon nutmeg

Filling Method:
Sauté silverbeet and spinach with a drizzle of olive oil and garlic in a pot until wilted. Allow to cool and then drain. Place the feta, spinach, parsley, parmesan, pumpkin, passata, nutmeg, salt and pepper in a large bowl and mix to combine.
Serves: 4

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