Spinach and Feta Stuffed Rack of Lamb

Don’t let lamb intimidate you.  This has a 10 minute prep time, and the rest of the work happens in the oven – giving you time to sit and enjoy a great glass of wine!


1 Racks Lamb (8 cutlets, French trimmed
1/2 cup Feta, crumbled
2 Garlic Cloves, minced
2 tbsp Olive Oil, plus some drizzle
1/2 cup Baby Spinach, chopped
1 1/2 cups Cherry Tomatoes
Salt & Pepper, to taste


Preheat oven to 400°F.

Mix together the feta, spinach, garlic, olive oil and salt and pepper (to taste).

Cut a 3cm-deep pocket in the meat,  between the bones.  Drizzle oil over the lamb and season with salt and pepper.  Using your fingers, insert the spinach/feta mixture into the pocket.  Secure the rack with some kitchen twine, keeping the bones close together.

Place the lamb in a greased roasting dish.  Arrange the tomatoes around the lamb. Roast for 20 to 25 minutes (for medium) or until cooked to your liking.

Allow lamb to rest for 10 minutes before carving. Serve with roast tomatoes.

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