Serves 6

Ingredients

•  6 x 4 - 6 rib Quality Mark lamb racks, fully trimmed and seasoned

Tartlets

•  2 sheets ready-rolled puff pastry
•  2 onions, peeled and sliced finely
•  50g butter
•  3 egg yolks
•  2 tsp fresh rosemary
•  50ml cream
•  1 tsp cornflour

Creamed Spinach

•  250g baby fresh spinach, washed, stalks removed and well drained
•  1 tsp powdered chicken stock
•  300ml cream

Method

Sweat the onions in the butter until cooked, not browned.

Season, cool and then add the cream, cornflour, egg yolks and rosemary. Line 6 greased tartlet cases or muffin tins with the pastry and fill with the onion mixture. Bake at 180 degrees C for 30 minutes, or until done. Set aside.

Lightly oil a heavy-based pan and brown lamb racks well over a high heat. Transfer to a preheated oven and roast at 190°C for 15 - 20 minutes. Remove from the oven and allow to rest, covered in a warm place for about 5 minutes.

To Serve

Heat the cream in a saucepan and whisk in the chicken stock.

Add the spinach and allow to wilt in the cream, 1 - 2 minutes.

Reheat the tartlets while the lamb is resting. Place a tartlet on the centre of each plate, top with a little spinach and cream and rest a lamb rack (whole or carved) against it.