Lamb Racks with Spinach, Sultanas and Pine Nuts - Chef Luca Ciano
Lamb or goat is a must on Italian Easter lunch menus. Many of us do follow a religion – maybe not so much in a spiritual way, but in the way we stick to traditions when it comes to the food on the...
Ingredients
- 2 tbsp Olive Oil
- 2 500g racks of lamb (9-bone racks), french trimmed
- 100 g Flat pancetta, chopped
- 2 Garlic cloves, crushed
- 1 tbsp finely chopped thyme
- 20 g Butter
- ¼ cup Sultanas (40g)
- 500 g Spinach, well washed, trimmed
- ¼ cup Pine Nuts
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