Name: Lamb rack with piquillo peppers, rocket and burghul
Yield: 4
Ingredients: 2 tbsp olive oil; 2 4-cutlet French-trimmed lamb racks; 2 tbsp rosemary leaves, coarsely chopped; 250 ml (1 cup) chicken stock or water; 160 gm (1 cup) fine burghul; 150 gm piquillo peppers (see note), drained; 170 gm rocket, shredded; 2 spring onions, thinly sliced; Juice of 1½ lemons

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

Ingredients

2 tbsp olive oil

2 4-cutlet French-trimmed lamb racks

2 tbsp rosemary leaves, coarsely chopped

250 ml (1 cup) chicken stock or water

160 gm (1 cup) fine burghul

150 gm piquillo peppers (see note), drained

170 gm rocket, shredded

2 spring onions, thinly sliced

Juice of 1½ lemons

Method

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.