Ingredients

• 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
• 1 tbsp olive oil
• 400g/14oz canned chickpeas
• drained
• rinsed
• ½ tsp coriander seeds
• toasted
• ground to a powder
• 200g/7oz baby spinach leaves
• washed
• Salt and freshly ground black pepper
• 1 tbsp crème fraîche
• 1 garlic clove
• peeled
• finely chopped
• Bunch chopped fresh coriander
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the marinated lamb
• place the rack of lamb into a large bowl and add the garlic
• lemon juice and ground coriander. Mix well until the lamb is coated in the mixture.
• Cover the bowl with cling film and chill in the fridge for at least one hour.
• Heat the oil in a large ovenproof frying pan
• over a medium heat. Add the marinated lamb and cook on each side for 2-3 minutes or until golden-brown all over. Brush any remaining marinade over the lamb and transfer to the oven to roast for 10-12 minutes (for medium)
• or until cooked to your liking. Remove from the oven and set aside in a warm place for five minutes.
• Meanwhile
• for the spinach and chickpeas
• heat the oil in a frying pan over a medium heat
• add the chickpeas and ground coriander and fry for four minutes. Add the spinach and continue to cook; stirring well
• until the spinach has wilted. Season
• to taste
• with salt and freshly ground black pepper. Set aside and keep warm.
• For the crème fraîche dressing
• place the crème fraîche into a bowl with the garlic
• coriander and oil and season
• to taste
• with salt and freshly ground black pepper. Stir until well combined.
• To serve
• place the chickpeas and spinach into the centre of four serving plates
• cut the rack of lamb into individual chops and place one on top of each portion of the chickpeas. Drizzle over the crème fraîche dressing.