Rack of Lamb with Tapenade Toasts and Wilted Spinach
Serves 4
2 x 7-bone best ends of lamb, each about 275-350g
(10-12oz) (chine bones removed)
50g (2oz) fresh white breadcrumbs
small bunch fresh mixed herbs
(such as basil, mint and flat-leaf parsley)
1 tsp Dijon mustard
2 tbsp olive oil
1 small baguette, cut into 12 slices on the diagonal
(ends discarded)
FOR THE RED WINE SAUCE
1 tbsp balsamic vinegar
150ml (¼ pint) red wine
1 tsp light muscovado sugar
150ml (¼ pint) beef stock
1 tbsp chopped fresh thyme
FOR THE TAPENADE
250g (9oz) chopped pitted black olives
juice of 1 lemon
3 tbsp capers, drained
6 anchovy fillets, drained and roughly chopped
1 garlic clove, peeled
2 tbsp chopped fresh flat-leaf parsley
about 120ml (4floz) extra-virgin olive oil
FOR THE SPINACH
900g (2lb) fresh spinach
25g (1oz) butter
1 garlic clove, crushed (optional)
pinch of freshly-grated nutmeg
salt and freshly-ground black pepper
Preheat the oven to 190ºC/375ºF/Gas mark 5. Blend
the breadcrumbs with the fresh herbs and olive oil in a
food processor, until you have achieved bright vibrant
green crumbs.
Place the racks of lamb on a chopping board and,
using a pastry brush, spread the mustard thickly over
the fat side of each rack. Cover with the herb crumb
crust and, using your hands to mould it over the lamb,
cover the tips with tin foil to prevent them from burning.
Arrange the lamb, coated side up, in a small roasting
tin and roast for 15-20 minutes, or a little longer
depending on how pink you like your lamb.
Meanwhile, make the red wine sauce, heat a heavybased
pan, then pour in the vinegar and red wine.
Simmer for about fi ve minutes, or until reduced by
half. Add the sugar, stock and thyme, and continue to
reduce for another fi ve to 10 minutes, until you have
achieved a sauce consistency, which should coat the
back of a spoon. Pass the sauce through a sieve, season
to taste and keep warm.
To make the tapenade, place the olives in a food
processor with the lemon juice, capers, anchovy
fi llets, garlic and parsley. Pulse until just combined,
then pour in enough of the olive oil to make a smooth
puree. Season to taste and use as required. This will
keep well for up to one week stored in the fridge in a
sterilised jar.
Remove the lamb from the oven and set aside in
a warm place to rest for 10-15 minutes. Arrange the
slices of bread on a baking sheet, and place in the
oven for three to four minutes to crisp up.
Meanwhile, prepare the spinach. Wash and remove
any large stalks, then dry well – a salad spinner works
brilliantly if you have one. Heat a large, heavy-based
pan and add fi stfuls of the spinach, adding another as
one wilts down. Cook for one minute, then tip into a
colander and gently press out all the excess moisture.
Melt the butter in the pan and sauté the garlic for
30 seconds, if using, then add the drained spinach,
season to taste and add a little nutmeg. Toss until
heated through.
Carve the lamb into individual chops. Divide the
spinach among warmed plates and arrange the lamb
chops on top, then drizzle around a little of the red
wine sauce. The rest can be served in a jug on the
table. Spread the toasts with tapenade and arrange
around the edge of the plates to serve.
