1 Rack of Lamb with fat scored
1-2 tbsp Pesto (plus 1 tsp for serving)
1 tbsp dry Breadcrumbs
1 tbsp Extra Virgin Olive Oil
200g Spinach Leaves
2 tbsp Butter
2 tbsp Grated Parmesan
Sea Salt and Black Pepper
1 tbsp Lemon juice
1 Heat the oven to 220ºC/425ºF/Gas 7 and place the Rack in a lightly oiled baking tray, mix together the pesto and breadcrumbs and spread over the scored fat. Roast the Lamb Rack for 18 minutes for pink (based on a 450g Rack) or until done to your liking, remove and rest in a warm place for at least 5 minutes.
2 Meanwhile cook the spinach in a small amount of water, turning with tongs as it wilts. Drain well and squeeze out any excess water, toss with the butter, parmesan, lemon juice, salt and lots of pepper.
3 Carve the Lamb between the ribs and arrange on pre warmed plates on a bed of the spinach with the extra pesto and olive oil drizzled around the Lamb to serve.
4 Serve with fried diced potatoes
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