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Categories:
olive oil thyme lamb spinach butter mushrooms garlic balsamic vinegar Dijon mustard white wine vinegar garlic egg yolks extra-virgin olive oil lemon juice
Viewed: 45 - Published at: 7 years agoIngredients
- 1/3 cup olive oil
- 6 sprigs thyme
- 900 g potatoes
- 6 racks of lamb (4 cutlets each)
- 500 g spinach, trimmed
- 1 tablespoon butter
- 250 mushrooms, sliced
- 1 garlic clove, crushed
- 1 tablespoon balsamic vinegar
- Aioli
- 1/2 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 garlic clove, crushed
- 2 egg yolks
- 3/4 cup extra virgin olive oil
- 2 teaspoons lemon juice
Method
- Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
- Prehead oven to moderate.
- Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
- Meanwhile, make aioli.
- Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
- Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.
