Serves 2; Prep: 5 mins; Cook: 20-25 mins; Nutritional Value: high in protein and low GI
Ingredients:
2 Lamb racks (each with 4 cutlets)*
3 tsp Moroccan spices
90 g baby spinach leaves
1 tbsp pine nuts, pan fried until golden
3 tsp currants
1 tbsp lemon juice
1 1/2 tbsp olive oil
Method:
Spray or coat racks with olive oil and rub in Moroccan spices.
Bake at 200ºC for 20- 25 mins. Soak the currants in the lemon juice for 5 mins.
Toss together with the baby spinach and pine nuts. Drizzle with the olive oil.
Allow the Lamb to rest for 5 mins before serving with the salad.