Zesty rack of lamb with roasted capsicum sauce
Nutrition Info.(per serve)
- 2 red capsicums
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon pepper seasoning
- 1 lemon, zest
- 2 limes, zest
- 1 rack of lamb (8 cutlets), French-trimmed
- 1 tablespoon extra-virgin olive oil
- 3 cups green beans or broccoli, steamed
- 1 1/2 cups cooked coscous
Total fat 27g
Saturated fat 7g
Dietary fibre 13g
1 Preheat oven to 200ºC. To make sauce, first prepare capsicums. Place whole capsicums on a baking tray and bake for about 30 minutes until skin is dark brown/black. Remove from oven, place in a bowl and cover with plastic wrap for 5-10 minutes to allow capsicums to sweat and skins to loosen. Peel and discard skins, remove seeds and chop in quarters. Place capsicum pieces in a food processor with the two remaining ingredients and process until smooth. Set aside.
2 In a small bowl combine seasoning and zests. Pat onto lamb until meat is completely covered, shaking off any excess.
3 Place in an ovenproof baking dish and drizzle with oil. Roast for 15-20 minutes until lamb is pink but cooked through to your liking.
4 Serve lamb with roasted capsicum sauce and steamed greens and couscous.
Make it gluten free: Use gluten-free lemon pepper seasoning.
Excess sauce will keep for up to a week, refrigerated, in an airtight container.
Hanu de Jong
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