Herb Crusted Rack of Lamb with Stuffed Peppers

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Herb Crusted Rack of Lamb with Stuffed Peppers
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Health Score:
7,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
Ingredients
2 Tbsps freshly chopped rosemary
2 Tbsps freshly chopped parsley
1 Tbsp Black pepper
2 slices day-old white bread (with crusts removed, then grated)
3 Tbsps butter
salt
2 Rack of lamb about 500 grams (approximately 1 pound)
freshly ground peppers
olive oil
butter
4 tomatoes
1 Red paprika
1 shallot
1 garlic clove
100 milliliters Vegetable broth
8 Green paprika
1 Tbsp Tomato paste
1 tsp sugar
How healthy are the main ingredients?
white breadTomato pasterosemaryparsleysugarsalt

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F).

2.

Mix the rosemary, parsley, peppercorns and white bread with melted butter. Salt and chill for at least 30 minutes.

3.

Rinse the meat, pat dry, season with salt and pepper to taste and sear in a hot pan with around 2 tablespoons of oil. Remove and place in a greased baking pan. Pat prepared herb bread crust atop the lamb.

4.

Rinse the tomatoes, quarter, remove the seeds, and slice the flesh into cubes. Rinse the peppers, cut in half, remove the seeds and ribs and cube.

5.

Peel and chop the shallot and garlic and sauté in the pan with the lamb. Add the tomato paste, then the tomatoes, red bell pepper and sugar, then deglaze with the vegetable broth. Simmer for about 20 minutes until creamy, then mash and season with salt and pepper to taste.

6.

Rinse the green peppers, cut in half, remove seeds and ribs, and fill each half with the tomato sauce. Place beside the lamb in the baking pan and bake on the middle shelf for about 25–30 minutes in the preheated oven. Remove meat, salt and place below broiler for about 2 minutes until golden brown. Serve together with the stuffed peppers on a preheated serving plate.