Lamb Rack with Roast Capsicum Salad


  • 3 Prime Dorper Lamb racks

  • 2 tablespoons extra virgin olive oil

  • 2 anchovy fillets

  • 2 cloves garlic, crushed

  • 3 tablespoons chopped fresh parsley

Roasted Capsicum Salad

  • 3 red capsicums, roasted and peeled

  • 3 yellow capsicums, roasted and peeled

  • 6 tablespoons herb infused olive oil

  • 2 cloves garlic, crushed

  • 2 tablespoons capers

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons currents


Preheat oven to 220°C.

Heat olive oil in a large heavy based frying pan and seal the lamb racks on the bone and on all sides.

Process or finely chop the anchovy fillets, garlic and parsley. Coat the seared lamb with the anchovy mixture and roast in the hot oven for about 20 minutes or until cooked to your liking.

Roast capsicum salad: cut the roasted and peeled capsicums into 2 cm wide strips. Heat the herb infused oil in a pan and gently cook the garlic until soft but not brown. Add capers, vinegar and currents, increase the heat and cook until currents swell. Toss the dressing over the sliced capsicums and season to taste.

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