Fast Recipes

Lamb rack with piquillo peppers, rocket and burghul

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.
Lamb rack with piquillo peppers, rocket and burghulBen Dearnley

Piquillo peppers have a distinct smoky quality, which complements the lamb. If burghul isn’t available, substitute with couscous.



1.Preheat oven to 200°C. Heat half the oil in a large ovenproof frying pan over high heat. Season lamb and sear, turning occasionally, until browned (5-6 minutes). Scatter with rosemary, transfer pan to oven, and roast until cooked to your liking (16-18 minutes for medium-rare). Remove from oven, cover with aluminium foil, and rest for 5 minutes.
2.Meanwhile, bring stock to the boil in a small saucepan. Place burghul in a heatproof bowl, pour the stock over it, stir once or twice, then cover until absorbed (15-20 minutes). Fluff with a fork, season to taste, and add peppers, rocket, spring onion, lemon juice and remaining oil. Stir to combine and serve with lamb racks.

Piquillo peppers are available in jars from supermarkets, select grocers and delicatessens.


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