Yorkshire Wolds Cookery School Recipe: Roast Rack of Lamb with Grilled vegetables, Feta and Red Pepper Sauce
🧑🍳 Roast Rack of Lamb with grilled vegetables, Feta and red pepper sauce 🧑🍳
With Easter fast approaching try out rack of lamb recipe! We always recommend choosing British lamb for the best flavour!
Create a show stopper this Easter Sunday with our roast rack of lamb served with grilled vegetables, feta cheese and red pepper sauce.
Please let us know how you get on. We’d love you to tag us on Instagram or Facebook in your pictures.
Ingredients:
For the lamb:
2x 3 cutlet French trimmed racks of lamb (ask your butcher to do this)
A few rosemary stalks
1 root of garlic
Olive oil
Salt and pepper
For the sauce
2 red peppers
1 shallot, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp rapeseed oil
1 tbsp white wine vinegar (sulphites)
80ml vegetable stock (see label for allergens)
1 tsp caster sugar
1 tsp tomato puree
For the sauce:
2 red peppers
1 shallot, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp rapeseed oil
1 tbsp white wine vinegar (sulphites)
80ml vegetable stock (see label for allergens)
1 tsp caster sugar
1 tsp tomato puree
150g Feta
Method:
- Preheat the oven to 200C/400F/Gas6
- With a very sharp knife remove the top layer of fat and skin from the racks by running your knife along the bones and then pulling the excess fat away. Retain the fat.
- Place the racks in a roasting tin and drizzle with olive oil and scatter with rosemary and garlic and set aside for an hour or so to come to room temperature
- Make the sauce. Place both the peppers for the sauce and roasted vegetables in a roasting tin and drizzle with rapeseed oil Roast for 30-40 minutes until blackened. Tip into a bowl and cover with clingfilm. This allows the skin to loosen from the peppers making them easy to peel.
- Place a frying pan on the heat, and when hot brown the meat on all sides, place back into the roasting tin with the rosemary and garlic. Place the reserved fat over the top of the racks and put into the preheated oven. Cook 15 minutes for rare, 20 for medium and 30-35 for well done. Put the meat in a warm place to rest for 15 minutes.
- Heat a griddle pan to a very high heat. Brush the aubergines and courgettes with oil and cook on the griddle until golden brown. Keep warm.
- Peel the skins from the peppers, reserve the juices.
- Place the shallot and garlic in a saucepan with the oil and cook slowly for 5 minutes. Chop the peppers and add to the shallots. Cook for 2-3 minutes then add the vinegar and reduce
- Add the reserved pepper juice, tomato puree, sugar and stock and cook until thickened. Taste for seasoning.
- Remove the racks from the oven and rest for 10 minutes. Carve each into 3 chops
- Place some pepper sauce on the plate, top with the grilled vegetables, scatter with the feta (D) and some torn basil leaves, and lastly the lamb.
Serves 2
Allergens: Sulphites, Dairy (D)
To view our cookery classes please visit the Yorkshire Wolds Cookery School page on our website.