Rack of lamb with garlic mash & spinach

The perfect Sunday lunch with melt-in-your-mouth garlic mash and healthy, full of iron, spinach

Preparation time: 20 minutes
Cooking time: 30 minutes
Calories per portion: 757 Kcal
Fat per portion: 52g, of which saturated 21.9
Serves: 2

What you need:

Rack of lamb 1x6
Salt and freshly ground black pepper
Redcurrant jelly 1 tbsp
Dried rosemary 1 tsp
Potatoes 2 large, peeled and roughly chopped
Garlic 1-2 cloves
Olive oil 2-3 tbsp
Baby spinach 180g pack, washed and trimmed

For the gravy:

Redcurrant jelly 2 tbsp
Lamb stock 150ml (1/4 pint)

What you do:

Preheat the oven to 200˚C/400˚F/Gas 6. Season the rack of lamb with salt and pepper and place in a roasting tin. Spoon the redcurrant jelly and rosemary into a bowl and heat in the microwave on full power for about 30 seconds or until the mixture has melted.
Brush the red currant jelly mix over the fat side of the rack of lamb and cook in the preheated over for 25-30minutes. The time the lamb takes to cook will depend on how pink you like your lamb and how much meat is on the rack.
Meanwhile, cook the potatoes in a saucepan of boiling water until tender. Drain well. Put the garlic cloves and 2 tablespoons of the olive oil in a processor and whizz to chop the garlic. Add the hot potatoes and plenty of pepper and, using the pulse button, whizz potatoes to a smooth mash. Add the extra oil if needed.
Remove the lamb from the oven and transfer to warmed plates. Make the gravy by adding the redcurrant jelly to the pan juices and add the lamb stock. Boil for 2 minutes, stirring and scraping up bits from the base of the pan.
Pierce the spinach in the bag and cook on high in the microwave for 2 ½ minutes or according to the pack's instructions. Carefully open the bag, drain the spinach and stir into the mash. Carve the lamb and serve the cutlets with a pile of the spinach mash together with the gravy.

Handy cook's tip:

To cook spinach on a hob, pop it in a non-stick frying pan with a knob of butter and cook, tossing with a spoon until the spinach is wilted.

Handy shopper's tip:

Learn to enjoy picking up food as you need it. Select the potatoes from the help yourself section and the lamb from the butcher's counter.

Dairy Diary

The new Clever Cooking for One or Two cookbook is priced at £9.50 (plus £2P&P). To order a copy or for further information call 0845 0948 128, speak to your local milkman or visit Dairy Diary

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