Roasted Lamb Racks with Spinach, Pumpkin & Feta
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Grater
Ingredients
- 1 Spring Lamb Rack
- Salt
- Pepper
- 2 tablespoons Don Antonio Passata Di Pomodoro
- 250grms Danish Feta, crumbled
- 1 bunch silverbeet, washed and finely chopped
- 1 bunch English Spinach, washed and finely chopped
- ¼ cup (20 grams) grated parmesan
- 2 cups pumpkin, cooked and roughly chopped
- cracked black pepper
- 1 cup grated mozzarella
- ¼ teaspoon nutmeg
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