Creamed spinach with olives and parmesan

Tam West

Serve this creamed spinach with lamb and new potatoes. See below for how to cook a lamb rack.

Ingredients

300 g	Spinach, stems removed, well washed (Main)
25 g	Butter
1	Garlic clove, finely chopped
100 ml	Cream
1 Tbsp	Pitted green olives
1 block	Parmesan cheese, for grating

Directions

1. Wilt the spinach in a large frying pan (in batches) with just the water that is clinging to its leaves. Transfer to a colander to drain. When cool enough to handle, squeeze out the excess moisture and roughly chop.
2. Melt the butter in a medium-sized saucepan, add the garlic and cook for 1 minute without colouring. Add the spinach and coat well in the butter. Add the cream and cook for a further minute.
3. Season spinach with salt and freshly ground black pepper. Remove from the heat and stir through the olives. Place in a bowl and finish with a grating of parmesan cheese. Serve with lamb and new potatoes.

To cook an 8-bone lamb rack, heat the oven to 200C. Rub lamb rack with a little oil and season. Brown in a hot frying pan, then place in the oven and cook for 15 minutes, for pink lamb. Remove from the oven, cover and leave to rest for 10 minutes before slicing into cutlets.