Rack of lamb with spinach puree and mushrooms

Lamb, pinot noir and mushrooms are a classic marriage of flavours that work in harmony. This spinach puree is a special recipe I picked up whilst working in Aix en Provence. The combination of fresh herbs and garlic come alive with the spinach. Whenever I get the chance I like to serve it with spring lamb, in fact it’s on the Vinnies menu as we speak!

Wine match: The smooth, silky tannins of the Murdoch James Blue Rock Pinot Noir 2013

This hand-picked and sorted pinot is grown on lime stone based soil in Martinborough. It has a boquet garni, herby nose and a full rich fruity palate.

Lamb

1 tsp	Minced garlic
1 tsp	Chopped rosemary
½ tsp	Salt
2	Lamb racks (Main)

Spinach puree

250 g	Spinach leaves (Main)
4	Juniper berries, chopped
1	Bay leaf, chopped
¼ tsp	Chopped rosemary
½ tsp	Chopped thyme
1 tsp	Sage, chopped
¼ tsp	Minced garlic
2 Tbsp	Olive oil

Mushrooms

1 large	Field mushrooms (Main)
2	Button mushrooms (Main)
3	Shiitake mushrooms (Main)
1 serving	Clarified butter, or olive oil, for frying

Directions

1. Rub the garlic, rosemary and salt into the lamb racks. Leave to marinate for 1 hour.
2. For the spinach puree, blanch the spinach in boiling salted water for 1 minute, then refresh in iced water.
3. Squeeze excess water out then blend spinach in a food processor or blender with juniper berries, herbs, garlic and olive oil. Blend to a smooth puree then season with salt and freshly ground pepper to taste.
4. For the mushrooms clean each one by gently wiping any loose dirt with a damp paper towel. Cut into thick slices then pan fry in a hot pan with clarified butter and a little salt until caramelised.
5. Cook the lamb racks skin side down in a frying pan for 5 minutes on a medium to high heat. Then place in the oven at 180C and cook for a further 10 minutes. Allow to rest in a warm place for 5-10 minutes before carving.
6. Serve with hot spinach puree, mushrooms and new season potatoes cooked in boiling salted water.