Roasted Rack of Lamb with Stuffed Bell Peppers

0
Average: 0 (0 votes)
(0 votes)
Roasted Rack of Lamb with Stuffed Bell Peppers
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the rack of lamb
1
rack of lamb (with long ribs, about 800 grams, cut by the butcher into two halves, spineless)
3
1 bunch
flat-leaf Parsley
1 bunch
½ bunch
1 sprig
50 grams
50 grams
freshly grated Parmesan
30 grams
soft Butter
1
2 tablespoons
4 tablespoons
freshly ground Pepper
For the stuffed bell peppers
2
little green Bell peppers
200 grams
Ajvar (Finished product, paprika puree)

Preparation steps

1.

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.

2.

Peel the shallots and chop very finely.

3.

Rinse the herbs, shake dry, pluck the leaves and finely chop.

4.

Mix the bread crumbs with Parmesan cheese, herbs, shallots, butter and egg.

5.

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.

6.

Cover the finished rack of lamb with foil and let stand briefly.

7.

Rinse the bell peppers, cut in half lengthwise, and remove seeds and ribs. Fill the ajvar into the bell pepper halves

8.

Serve the rack of lamb with the stuffed bell peppers.

Tags