Prepare the lamb stuffing with the spinach, panko/bread, lamb fat/butter, thyme, garlic, coriander, salt and pepper.
Make the red wine sauce by sautéing the shallot with thyme and bay leaves, then adding the red wine and demi glace. Season with salt and pepper and finish with 20g of butter.
Cook the lamb rack in the oven at 180°C until the internal temperature of the chops reaches 55°C.
