How to Cook Rack of Lamb with Sweet Peppers & Basil Pickle

Name: How to Cook Rack of Lamb with Sweet Peppers & Basil Pickle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 2 x Farmison & Co 3 Bone Lamb Racks; 2 x long red peppers; 10 ml fruity virgin olive oil; 10 ml sherry vinegar; 1 x clove of garlic peeled & crushed; 10 basil leaves; Sea salt

20 mins
30 mins
medium
2

Recipe by

Jeff Baker

Ingredients

2 x Farmison & Co 3 Bone Lamb Racks
2 x long red peppers
10 ml fruity virgin olive oil
10 ml sherry vinegar
1 x clove of garlic peeled & crushed
10 basil leaves
Sea salt

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Introduction

On the bone for maximum flavour, these mini lamb racks taste delicious with red peppers and basil pickle in this quick spring recipe.

Method

Rack of Lamb

Remove your lamb racks out of the packaging, pat dry and bring to room temperature
Pre heat your oven to 215ºc
Season the lamb with a little sea salt
Sear the lamb over high heat in a fry pan until the fat starts to render & the meat is nicely coloured
Place into a roasting tray
Roast for 12 to 15 minutes on the fat then turn for 2 minutes more on the meat side for medium rare
Leave to rest in a warm place for a minimum of 5 minutes

Red Pepper Pickle

Burn the peppers over a open flame until black all over
Dip the peppers into a bowl of ice cold water
Carefully rub away all the burnt skin leaving the sweet smoky flesh
Cut the flesh into thin strips
Heat a fry pan
Add a drop of olive oil & sauté the peppers for a few seconds with the garlic
Deglaze the pan with the sherry vinegar
Remove from heat & add the remaining olive oil
Slice the basil leaves into thin strips then toss through the pepper mix

To Serve

Place the peppers onto the centre of a warm serving plate
Slice the lamb cutting through the gaps between the bones into chops & sit on the peppers
Enjoy with new season potatoes