Lamb rack with piquillo peppers, rocket andburghul
Piquillo peppers have a different smoky quality, which matches the lamb. If burghul is not available, substitute with couscous.
Two 4-cutlet French-trimmed lamb packs 2 Tbsp rosemary leaves, coarsely
250ml (1 cup) chicken stock or water 160g (1 cup) fine burghul
150g piquillo peppers (see note), drained 170g rocket leaves, shredded
2 spring onions, thinly sliced Juice of 11/2 tsp
Heat half the oil in a large ovenproof skillet over high heat. Season lamb and sear, turning
Occasionally, until browned (5-6 minutes). Scatter with rosemary, transfer pan to oven, and roast until cooked to your liking (16-18 minutes for medium-rare).
Remove from oven, cover with aluminium foil, and rest for 5 minutes.
2 Meanwhile, bring stock to the boil in a small saucepan. Place burghul in a heatproof bowl, then pour the stock , stir once or twice, then cover until absorbed (15-20 minutes). Fluff with
A fork, season to taste, and include peppers, rocket, spring onion, lemon juice and remaining oil. Stir to blend and serve with lamb racks.
Notice Piquillo peppers are offered
In jars from supermarkets, pick grocers and delicatessens.