Roasted Rack of Lamb with Stuffed Bell Peppers
- For the rack of lamb
- 1 Rack of lamb (with long ribs, about 800 grams, cut by the butcher into two halves, spineless)
- 3 shallots
- 1 bunch flat-leaf parsley
- 1 bunch thyme
- ½ bunch Peppermint
- 1 sprig rosemary
- 50 grams Wheat bread
- 50 grams freshly grated Parmesan
- 30 grams soft butter
- 1 egg
- 2 tablespoons Mustard
- 4 tablespoons vegetable oil
- freshly ground peppers
For the rack of lamb, trim and scrape the rack of lamb (or get it prepared from the butcher). Season the rack of lamb with pepper.
Peel the shallots and chop very finely.
Rinse the herbs, shake dry, pluck the leaves and finely chop.
Mix the bread crumbs with Parmesan cheese, herbs, shallots, butter and egg.
Heat oil in a roasting pan and sear the rack of lamb in it all around. Season with salt and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10 minutes.
Sprinkle the rack of lamb with mustard, spread the herb-breadcrumbs mixture on top and bake at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for another 10 minutes until au gratin.
Cover the finished rack of lamb with foil and let stand briefly.
Rinse the bell peppers, cut in half lengthwise, and remove seeds and ribs. Fill the ajvar into the bell pepper halves
Serve the rack of lamb with the stuffed bell peppers.