Mint, apricot and celery stuffed lamb with spinach and minted roast potatoes

Mint, apricot and celery stuffed lamb with spinach and minted roast potatoes

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

Rack of lamb is the cut of lamb that is most tasty. It should not be roasted for so long that the meat is no longer pink. When making this dish, ask the butcher to take out all the bones from the lamb for you. Mint and lamb are meant for each other, because the flavour of lamb is enhanced by the freshness of the mint.

Ingredients

Quantity Ingredient
2 celery stalks, coarsely chopped
75g organic dried apricots, coarsely chopped
2 garlic cloves, coarsely chopped
30 mint leaves
2 kg rack lamb, boned
salt
pepper

Spinach

Quantity Ingredient
3kg spinach leaves
50g butter
1/2 teaspoon nutmeg

Potatoes

Quantity Ingredient
1kg new potatoes, halved
3 mint sprigs
4 tablespoons olive oil

Method

  1. Preheat the oven to 200°C. Mix the celery, apricots and garlic with the mint leaves.
  2. Lay the lamb out on a chopping board. Rub the top with salt and freshly ground pepper and spread the mint-apricot mixture over the surface. Fold it so that the two sides meet.
  3. Take some kitchen string and tie it around the lamb at even intervals to make a roasting joint. Place the lamb in a roasting tin and sprinkle with salt and pepper. Roast for 1 hour 20 minutes.
  4. Meanwhile, prepare the spinach and potatoes. Remove any tough stems from the spinach leaves and rinse them three or four times in cold water. Drain and set aside in a colander.
  5. Boil the new potatoes with one of the mint sprigs in a large saucepan of salted water until the potatoes are tender. Drain well.
  6. Pick the leaves from the remaining mint sprigs. Heat the olive oil in a sauté pan and fry the cooked potatoes with the mint leaves. Season with salt and pepper.
  7. To cook the spinach, melt the butter in a large sauté pan. Add the spinach, nutmeg, salt and pepper and cook, stirring constantly, until the spinach wilts. Take it off the heat immediately, being careful not to over-cook – spinach is at its nicest when still green and fairly toothsome.
  8. Carve the roast lamb into slices and serve immediately with the spinach and potatoes.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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