Piquillo peppers have a distinct smoky quality, which complements the lamb. If burghul isn't available, substitute with couscous.
- 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
- 1Preheat 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.
- 2Meanwhile, 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.