RACK OF LAMB:

• 1 lamb rack
• 1/2 lb of baby spinach
• 1 Tbsp. Butter
• Arctic Thyme Salt

Trim fat from the rack of lamb to the level of your choosing (some fat helps when searing).  Clean the bones until white.  Rub the rack of lamb with some oil and Arctic Thyme salt to your liking (appx 2 tablespoons per small rack of lamb).

Add lamb to pan, and fry for 10 minutes on each side on medium-low heat.  Move lamb off to the edge of the pan, add baby spinach to the same pan and sauté with butter. Once spinach has cooked, and lamb has rested, cut the rack of lamb between each bone and serve with the sauteed spinach, using the jus from the pan as a sauce.  

Add a dash of additional Arctic Thyme salt for finishing salt and enjoy.

Serves: 2