Spiced lamb rack with spinach, chickpeas and crème fraîche dressing

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the marinated lamb

  • 1 x 4-bone lamb racks French trimmed (ask your butcher to prepare this for you)
  • 1 garlic clove, peeled, finely chopped
  • 1 lemon, juice only
  • 1½ tsp coriander seeds, toasted, ground to a powder
  • 1 tbsp olive oil

For the spinach and chickpeas