Rosemary and Lemon Australian Lamb Rack with Mushrooms and Spinach

By Sally James
Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.


    • baby spinach leaves
    • fresh rosemary leaves
    • lemon
    • mushrooms
    • shallot
    • soft goat cheese (or try 100g Brie or Camembert)
    • spring onions


    1. Season the racks of lamb with salt and pepper. Heat a grill pan or barbecue to medium high and brush oil. Sear the lamb for 2 minutes on each side to brown.
    2. Place racks on a plate and allow to rest until cool enough to handle.
    3. Preheat oven to 400°F.
    4. Combine filling ingredients and mix well.
    5. Cut racks into individual chops. Using a small sharp knife cut a slit, width ways, into sides of each chop to about ½ inch from bone. Open out like a butterfly and place a spoon of the cheese mixture on one side, then fold over the other side to enclose.
    6. Lay chops on a lined baking tray and bake for 5 minutes or until cooked as desired and the cheese is melting. (They can also be cooked on the grill for 1-2 minutes each side.)
    7. Meanwhile, heat 1 tablespoon of oil in a large pan over a medium heat and cook shallot until golden brown. Add the spring onion, mushrooms and a tablespoon of water or wine, and cook until mushrooms are just tender.
    8. Add the spinach, cover and cook just until wilted. Mix together, season to taste and keep warm.
    9. Serve the chops over the spinach and mushrooms with some lemon wedges and bread on the side.