Clean the lamb from excessive fat and seal from all sides on a well preheated sauté pan. Mix well the rosemary and cheese, brush the top of the rack meat with mustard and sprinkle the cheese on. Finish in oven until medium cooked and allow to rest for a minute before serving. Using the same sauté pan add the chopped spring onion, knob butter and 4 chopped berries, keep on low heat until spring onion start to brown. Add the wine and simmer by half remove from heat and add the left berries in quarters. Boil the potatoes and mash well all the ingredients together, season well with salt and pepper. Chop the garlic, red chilli and sauté in olive oil without browning. Add the spinach leaves season and toss well.
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