Greek rack of lamb with beetroot and spinach pilaf
Serves 4
Prep time: 10 mins Cook time: 40 mins
1 x bunch baby beets, trimmed,
some stalk on, leaves reserved 2 Frenched lamb racks, 8 bones
and approx. 500g each
2 tbsp dried rigani leaves
1 lemon, zest and juice
1 tbsp extra virgin olive oil
Salt and pepper, to taste
100g Persian feta in oil
1/3 cup slivered almonds, toasted ½ cup flat-leaf parsley leaves
(optional)
Pilaf
20g butter
2 tbsp extra virgin olive oil
1 medium red onion, finely chopped 2 cloves garlic, finely chopped 1½ cups white long grain rice, rinsed
and drained
Grated rind and juice from one
medium lemon
6 silverbeet leaves only, shredded 1 cup dill sprigs, chopped
2 green onions, finely chopped
1. Pre-heat oven to 200ºC. Wrap beetroot in foil and bake until tender approx. 40 minutes. Cool and peel.
2. For the pilaf: melt butter and oil in an oven-proof pot over medium heat. Add onion and garlic, cook, stirring, for 1–2 minutes. Add rice, stir to coat grains, add a teaspoon salt, lemon rind, juice and 1¾ cups (430ml) water, stir to mix. Bring to boil, then cover and place in the middle of the oven. Bake for 20 minutes, then place silverbeet leaves evenly over rice, cover and return to oven for 5 minutes. Remove and stand for 5 minutes. Stir through dill and green onions.
3. For the lamb: sear fat side in a medium frying pan over medium high heat until golden. Combine rigani, lemon zest, juice, oil and seasoning in a jug and rub over the lamb in a baking dish. Bake for 20 minutes, remove from oven and cover loosely with foil and leave to rest up to 10 minutes. Carve into cutlets.
4. To serve: mound pilaf in the centre of four plates, lay lamb racks around, then crumble over the feta with some of the oil. Scatter with parsley leaves.
Lyndey’s note: For brown rice pilaf, keep proportions the same, but bake a total 50–60 minutes until tender.
Why this dish?
The rich, fatty flavours of Greek lamb and the savoury-sweet qualities of beetroot and spinach pilaf provide a synergistic flavour experience with the tannin profile and full-bodied, savoury fruit flavours of Sangiovese.