Step 1

Preheat oven to 180°C. Run a sharp knife along the back of each lamb rack, between the meat and the bone, to create a pocket. Combine the spinach, bacon, pine nuts, orange rind and shallot in a bowl. Season. Divide between the pockets. Use kitchen string to secure. Season the lamb.

Step 2

Heat the oil in a roasting pan over medium-high heat. Cook the lamb for 2 minutes each side or until browned. Roast for 25 minutes for medium or until cooked to your liking. Transfer the lamb to a plate and keep warm.

Step 3

Heat the butter in the roasting pan over medium heat until foaming. Add the lamb. Cook, turning often, for 2-3 minutes or until the lamb is coated and the butter just starts to brown. Cover loosely with foil and rest for 10 minutes.

Step 4

Meanwhile, preheat grill on medium-high. Place the orange on a non-stick baking tray. Spray with oil. Sprinkle with the salt and half the sugar. Cook under grill for 3-4 minutes or until the sugar dissolves and the orange starts to caramelise. Turn and sprinkle with the remaining sugar. Cook for a further 3-4 minutes or until sticky and golden.

Step 5

Transfer the lamb to a serving platter. Spoon over any juices from the roasting pan. Serve with the sticky oranges and snow peas.