

Zesty rack of lamb with roasted capsicum sauce
Ingredients
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
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 607cal
-
Kilojoules 2540kJ
-
Protein 43g
-
Total fat 27g
-
–Saturated fat 7g
-
Carbohydrates 45g
-
–Sugars 13g
-
Dietary fibre 13g
-
Sodium 120mg
-
Calcium 110mg
-
Iron 5.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
RELATED ADVICE LATEST ADVICE