Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 100 g (3¼ oz) English spinach leaves, shredded
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- ½ cup (25 g/¾ oz) chopped coriander
- 2 teaspoons grated lime rind
- ½ cup (40 g/1¼ oz) fresh breadcrumbs
- 2 × 6 cutlet racks of lamb
- 1 tablespoon sweet chilli sauce
- 2 teaspoons lime juice
- spicy mango chutney, to serve
Method
1. Preheat the oven to very hot 230°C (450°F/Gas 8). Heat half the oil in a pan, add the onion and stir until it is translucent. Add the shredded spinach, garlic and ginger, and stir until the spinach has just wilted. Remove from the heat and allow to cool. Squeeze out any excess liquid and transfer the spinach to a bowl. Add the coriander, lime rind and fresh breadcrumbs, and mix well.
2. Trim the lamb racks of any excess fat. Using a sharp knife, separate the meat from the bones at the centre of each rack along the bone to form a small pocket. Cover the tops of the bones with foil. Using the end of a teaspoon, press the spinach mixture firmly into the lamb pockets. Rub a little salt and freshly ground black pepper over the lamb. Place the lamb on a wire rack in a baking dish, and brush with the combined sweet chilli sauce, lime juice and remaining oil.
3. Bake for 10 minutes, then reduce the heat to moderately hot 200°C (400°F/Gas 6). Bake for a further 30 minutes for a medium result. Baste the lamb once or twice during cooking. Stand the racks for 5 minutes before slicing and serving with the spicy mango chutney.
