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.
|1 tsp||Minced garlic|
|1 tsp||Chopped rosemary|
|2||Lamb racks (Main)|
|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|
|1 large||Field mushrooms (Main)|
|2||Button mushrooms (Main)|
|3||Shiitake mushrooms (Main)|
|1 serving||Clarified butter, or olive oil, for frying|
- Rub the garlic, rosemary and salt into the lamb racks. Leave to marinate for 1 hour.
- For the spinach puree, blanch the spinach in boiling salted water for 1 minute, then refresh in iced water.
- 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.
- 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.
- 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.
- Serve with hot spinach puree, mushrooms and new season potatoes cooked in boiling salted water.