Rack of Lamb with Sweet Potato purée flavoured with rosemary and Spinach
Serves 4 people
INGREDIENTS
Lamb
- 1 rack of lamb
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 garlic clove
- Salt, as needed
- Pepper, as needed
- Olive oil, as needed
- 50g unsalted butter
- 1 bay leaf
Purée
- 4 sweet potatoes
- 2 garlic cloves
- 1 tsp. chopped rosemary
- 1 bay leaf
- Salt, as needed
- Nutmeg, as needed
Spinach
- 300g spinach
- 2 garlic cloves
- Olive oil, as needed
- Salt, as needed
- Pepper, as needed
INSTRUCTIONS
Preparing the Kid and Potatoes
- Start by preparing the rack, using a sharp knife to remove the excess fat. Clean the ribs and cut the rack into pieces with three ribs each.
- In a frying pan over a high heat, place the garlic bulb, cut horizontally, the rosemary, the thyme and the bay leaf in a little olive oil.
- Place the rack, previously seasoned with salt and pepper, in the frying pan and sear for about 2 minutes on each side, until browned.
- Add a tablespoon of the fat you have removed from the rack, and the butter and bake in a preheated oven at 180°C for about 20 minutes.
- Cook the potatoes in plenty of water seasoned with salt, the bay leaf and rosemary.
- Once cooked, drain the water, remove the bay leaf and mash the potatoes. If necessary add a little milk, and season with nutmeg as needed.
- Add the crushed garlic cloves in a frying pan over medium/high heat with a drizzle of olive oil. Then add the previously washed spinach and cook for about 5 minutes until it is cooked.
- Serve the rack on a bed of spinach with some purée.
- Accompany it with a Red Reserva do Comendador Wine and Open your Senses to Words.
Enjoy your meal!
