Zesty rack of lamb with roasted capsicum sauce

Photographer: Melanie Jenkins

This succulent rack of lamb for two is perfectly complemented by the smokey sweet capsicum sauce and zesty coating. It's dairy free, high in iron and can easily be made gluten free.

Serves: 2

Time to make: 50 mins

Ingredients

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Sauce

2 red capsicums

1 teaspoon paprika

1 tablespoon olive oil

Lamb

1 ½ teaspoons lemon pepper seasoning

1 lemon, zest

2 limes, zest

1 rack of lamb (8 cutlets), French-trimmed

1 tablespoon extra-virgin olive oil

3 cups green beans or broccoli, steamed

1 ½ cups cooked couscous

Instructions

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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.

Variations

Make it gluten free: Use gluten-free lemon pepper seasoning.

HFG tip

Excess sauce will keep for up to a week, refrigerated, in an airtight container.

Nutrition Info (per serve)

Calories 607 cal

Kilojoules 2540 kJ

Protein 43 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 13 g

Sodium 120 mg

Calcium 110 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.