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  3. Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach
  1. Inspiring food service recipes for New Zealand

Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach

Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach – Recipe

This mustard crusted lamb is succulent and full of flavour and is a simple and tasty dish to create.

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Ingredients per serve

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For the Potatoes

For the Lamb

To Finish

  • Spinach, wilted 375.0 g
  • Vinegar, red wine 20.0 ml

This mustard crusted lamb is succulent and full of flavour and is a simple and tasty dish to create.

...

Preparation

  1. For the Potatoes

    • Mix 20 ml of the olive oil and 10 g of the garlic puree together. Drizzle potatoes with garlic oil and sprinkle with KNORR Aromat. Roast for about 60 minutes, or until crisp.

  2. For the Lamb

    • Season the lamb racks well with KNORR Beef Booster andpeppercorns; drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
    • Spread the Dijon mustard evenly over the seared meat. Mix breadcrumbs, remaining garlic puree, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
    • Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.

  3. To Finish

    • Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.

  4. Tip

    • Be inventive, mustard is great to use on meats as a rub or crust for added flavour!
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