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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Make it gluten free: Use gluten-free lemon pepper seasoning.
Excess sauce will keep for up to a week, refrigerated, in an airtight container.
Calories 607 cal
Kilojoules 2540 kJ
Total fat 27 g
Saturated fat 7 g
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