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Rack of Lamb with Roaster Pepper Crust
An attractive coating of roasted pepper and parsley complements the mild flavour of pink juicy lamb.
| 1 |
Sweet Red Pepper, roasted |
1 |
| 1/2 cup |
Parsley Leaves |
125 ml |
| 3 tbsp |
Butter, softened |
45 ml |
| 1 tbsp |
Dijon or other Hot Prepared Mustard |
15 ml |
| 2 tsp |
Lemon Juice |
10 ml |
| 4 |
Shallots or Green Onions |
4 |
| 1 tsp |
Dried Rosemary |
5 ml |
| 1/2 tsp |
Black Peppercorns |
2 ml |
| 2 |
New Zealand Spring Lamb oven-ready Racks, defrosted |
2 |
To roast pepper, broil about 4" (10cm) from heat, turning often, until blistered and charred on all sides, 2 to 3 minutes. Place in a paper bag or invert a bowl over top on cutting board and let stand 10 minutes. Strip off skin, scoop out core and seeds; cut into quarters. Place pepper in food processor with parsley, butter, mustard, lemon juice, shallots, rosemary and peppercorns. Process until finely chopped into a sort of paste. (This can be made ahead up to 1 day, covered and refrigerated.)
Cover the racks with a liberal coating of the pepper paste and roast uncovered in a 400°F (200°C) oven for 15 minutes for medium.
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