|Lamb Rack in Spinach and Mushroom|
Prep Time: 25 minutes / Cook Time: 20 minutes
Lamb Rack in Spinach and Mushroom
- 4 to 5 lamb rack or ribs
- 1 bunch of spinach
- 1 cup chopped button mushroom
- 3 to 4 big Asian rice wrapper
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 tbsp butter
- salt to taste
- Olive oil to marinate and fry
- Separate the lamb from each other and trim the top meat from the bone so it will look more rounded. Then marinate with garlic powder, ground black pepper, salt and olive oil.
- Fry them in a skillet over medium heat until both sides are golden and cooked. Set it aside.
- Using the same skillet, fry the chopped mushroom with 1/2 tbsp butter until caramelize then let it cool.
- In a pot, bring to boil the spinach leaves for a few seconds, then immediately put them in ice water and strain them with a strainer.
- You will need one plate as seen in the picture, then turn the plate upside down, then place layer by layer of the spinach leaves on top of the back of the plate until all are covered around. Spoon some cooked mushroom on top of the spinach leaves and put the lamb on top of the mushrooms, then cover the top of lamb.
- Then pull up the spinach leaves one by one until it is finished. (See picture below.)
- The last step is to take one layer of the rice wrapper and put in water for a few seconds, then wrap the wrapped lamb and fry in a non-stick pan for a few minutes.
- You can serve without frying them, but it will be a little sticky because of the rice wrapper.