Zesty rack of lamb with roasted capsicum sauce

Instructions

1 Preheat oven to 200ºC. To make sauce, first prepare capsicums. Place whole capsicums on a baking tray and bake for about 30 minutes until skin is dark brown/black. Remove from oven, place in a bowl and cover with plastic wrap for 5-10 minutes to allow capsicums to sweat and skins to loosen. Peel and discard skins, remove seeds and chop in quarters. Place capsicum pieces in a food processor with the two remaining ingredients and process until smooth. Set aside.

2 In a small bowl combine seasoning and zests. Pat onto lamb until meat is completely covered, shaking off any excess.

3 Place in an ovenproof baking dish and drizzle with oil. Roast for 15-20 minutes until lamb is pink but cooked through to your liking.

4 Serve lamb with roasted capsicum sauce and steamed greens and couscous.