- Preheat the oven to 220°C (200°C fan forced) and place the whole capsicums and truss tomatoes on a lined oven tray. Cook for 15 minutes or until the capsicums are black and blistered. Remove and set aside.
- Season the lamb rack with salt and pepper then brown well in a frying pan until meaty side down for 3 minutes. Turn and brown the other sides and ends for 2 minutes.
- Transfer to an oven tray lined with the sprigs of thyme and the 6 cloves of garlic. Roast for 10 minutes for medium-rare. Remove the lamb, cover and rest for 10 minutes.
- Whilst the lamb is resting heat evoo in a large frying pan over a low heat. Add shallot, garlic, and oregano and sauté for 5 minutes, stirring often. Add capers and anchovy fillets and stir over heat or 2 minutes.
- Remove skins from cherry truss tomatoes and add to pan along with olives, vinegar, and sugar, squishing the tomatoes to break them down. Then remove blistered skins from capsicums and slice into long 2cm wide strips add to pan and fold through mixture.
- Cut the rack into portions and serve with the peperonata and roasted garlic.
Thyme roasted Lamb Rack with Peperonata
Recipe by JO FEEHAN - SECOND HELPING
We love our lamb, and this recipe for thyme roasted rack with peperonata is a ripper
Ingredients
- 1 x 8 point lamb rack
- ½ bunch thyme
- 6 cloves garlic, halved, skin on
- 1 x red capsicum
- 1 x yellow capsicum
- 1 x stem (approx. 14) cherry truss tomatoes
- ½ cup oregano leaves
- 2 cloves garlic or 1 stem green garlic
- 2 tsp brown sugar
- 2 tblsp red wine vinegar
- 2 anchovy fillets
- 2 tsp salted baby capers
- 1 red shallot
- 2 ½ tblsp evoo
