Ingredients

• 2 lamb racks (8 cutlets on each rack), excess fat trimmed
• 125g (1/2 cup) basil pesto (see related recipe)
• Salt & freshly ground black pepper
• 70g baby spinach leaves
• 1 x 400g can Bio Nature organic brown lentils, rinsed, drained
• 2 ripe tomatoes, coarsely chopped
• 2 tbs extra virgin olive oil
• 2 tbs fresh lemon juice
• 2 tsp Dijon mustard

Description

Pesto Lamb With Lentil & Spinach Salad Recipe - Preheat Oven To 200°C. Place The Lamb Racks In A Baking Tray, Locking The Racks Together. Evenly Coat The Lamb With Pesto And Season With Salt And Pepper. Bake In Oven For...

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