ROAST LAMB RACKS WITH LENTILS, SPINACH, LEMON & FETA

SERVES 4. PREP 20 MINS. COOK 40 MINS

INGREDIENTS

• 1½ tbs extra virgin olive oil, plus extra to serve

• 1 tbs finely chopped oregano

• 1 garlic clove, finely chopped

• Finely grated zest of ½ lemon

• Juice of ½ lemon

• 4 x 3-cutlet (about 250g each) lamb racks, trimmed, at room temperature

• ¾ cup (150g) feta, crumbled

RICE & LENTIL PILAF

• 2 tbs extra virgin olive oil

• 1 small leek, thinly sliced

• 2 garlic cloves, finely chopped

• Juice of ½ lemon

• Finely grated zest of ½ lemon

• 1½ cups (300g) basmati rice

• ¾ cup (150g) Puy lentils (green lentils)

• 4 cups (1 litre) hot chicken stock

• 2 cups (70g) baby spinach

• ¼ cup coarsely chopped dill, plus extra to serve

• ¼ cup coarsely chopped oregano, plus extra to serve

METHOD

1 Preheat oven to 220C (fan-forced). Mix oil, oregano, garlic and lemon zest and juice in a bowl and season. Add lamb, toss to coat and set aside to marinate for 15 minutes.

2 For pilaf, heat oil in a shallow casserole over medium-high heat. Add leek, garlic and lemon zest, and cook for 3-4 minutes until tender. Add rice and lentils, and stir to coat. Add stock, bring to the boil, cover with a tight-fitting g g lid and bake for 25minutes. 25 minutes.

3 Heat a la large frying pan over me medium-high heat, add la lamb and cook, turn turning, for 3-4 min minutes until bro browned all over. Pla Place on pilaf, recov cover and roast for 8-1 8-10 minutes for med medium-rare, 10-12 minu minutes for medium. Remo Remove casserole from ov oven and transfer lamb to a board to rest for 5 minutes. Stir S remaining ingredients into p pilaf and season to taste. Return lamb to pilaf, scatter with feta and extra herbs and drizzle with lemon juice and a little extra oil to serve.