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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the Australian Women's Weekly. Ingredients:
1/3 cup olive oil |
6 sprigs thyme |
900 g potatoes |
6 racks of lamb (4 cutlets each) |
500 g spinach, trimmed |
1 tablespoon butter |
250 mushrooms, sliced |
1 garlic clove, crushed |
1 tablespoon balsamic vinegar |
1/2 teaspoon dijon mustard |
1 tablespoon white wine vinegar |
1 garlic clove, crushed |
2 egg yolks |
3/4 cup extra virgin olive oil |
2 teaspoons lemon juice |
Directions:
1. Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
2. Prehead oven to moderate.
3. Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
4. Meanwhile, make aioli.
5. Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
6. Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.
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