Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom
1 frenched rack of lamb (approx. 1.7lbs uncooked and trimmed of excess fat)
3/4 cup of roasted tomato vinaigrette (1/2 cup for the marinade, 1/8 for the roasted tomatoes, 1/8 cup for the spinach mixture)
*follow a recipe similar to this if you cannot find it in your favorite grocery store
2 cups of fresh baby spinach
1 cup of Portobello mushroom(s), cubed
1 tsp of garlic, finely diced
1-2 cups of cubed tomatoes (or halved cherry tomatoes)
Begin by marinating the rack of lamb with the roasted tomato vinaigrette. Allow the lamb to marinate for at least 8-10 hours.
Preheat your oven to 350 degrees. Because the tomatoes take the longest, get them started about 45 minutes before serving time. Place these onto a baking sheet that has been brushed with olive oil. Lightly drizzle 1/8 cup of tomato vinaigrette over the tops. Next, place them in the oven for 15 minutes.
Once the rack of lamb has had time to marinate, preheat a skillet over medium to medium high heat (depending on what type of stovetop you are cooking on). Next, sear the front and back sides of the rack. This should take approximately 2-3 minutes for each side.
This should approximately give you enough time to remove the tomatoes from the oven, flip them with a spatula, and then place them back into the oven. I just kept them in until the lamb was ready for serving.
Carefully remove the rack of lamb and place it into a baking pan (with tall edges!). Cover the ends of the bones with foil to keep them from burning. Place the lamb in the oven for approximately 25 minutes (depending on the muscle thickness) to cook to medium rare.
While the lamb and tomatoes are in the oven, this would be the perfect time to cook the spinach and cubed Portobello mushroom(s). Begin this step by wiping excess fat out of the pan you just used with a paper towel. Add the mushroom and then pour over the remaining 1/8 cup of tomato vinaigrette. When the mushrooms are beginning to shrink, add the baby spinach and cover the skillet with a lid. Cook for 5 minutes. The finished product will be slightly more cooked than this:
Remove the rack of lamb from the oven and allow it to rest for 5 minutes. While the lamb is resting, plate the spinach and Portobello mixture.
Carve the lamb and place two, two bone portions over the tomatoes and spinach mixture. Enjoy!