Lamb racks with balsamic tomato reduction

Method

• Step 1
  Preheat oven to 180°C. Preheat a large frying pan or barbecue flat plate on high. Brush the lamb with oil and season with salt and pepper. Reduce heat to medium and cook, turning occasionally, for 5 minutes or until just browned. Transfer to a roasting pan and cook in oven for 15-20 minutes for medium or until cooked to your liking.
• Step 2
  Meanwhile, cook the potato in a large saucepan of salted boiling water for 12-15 minutes or until tender. Drain and return to the saucepan. Place over medium heat. Add the butter and mash until smooth. Reduce heat to low. Add the nutmeg. Slowly whisk in the cream until smooth. Season with salt and pepper.
• Step 3
  To make the balsamic reduction, melt the butter in a medium saucepan over medium heat. Add the combined tomato and sugar. Cook, stirring occasionally, for 4 minutes or until the tomato is soft. Stir in the thyme and balsamic vinegar. Season with salt and pepper. Reduce heat to low. Cook, stirring occasionally, for 4-5 minutes or until the mixture reduces slightly.
• Step 4
  Cut each lamb rack in half. Divide the mash among serving plates. Top with the lamb and balsamic tomato reduction. Serve with spincach leaves.