See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in July for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on August 5th via email.

Thyme roasted Lamb Rack with Peperonata

Recipe by JO FEEHAN - SECOND HELPING

We love our lamb, and this recipe for thyme roasted rack with peperonata is a ripper

  • 1 x 8 point lamb rack
  • ½ bunch thyme
  • 6 cloves garlic, halved, skin on
  • 1 x red capsicum
  • 1 x yellow capsicum
  • 1 x stem (approx. 14) cherry truss tomatoes
  • ½ cup oregano leaves
  • 2 cloves garlic or 1 stem green garlic
  • 2 tsp brown sugar
  • 2 tblsp red wine vinegar
  • 2 anchovy fillets
  • 2 tsp salted baby capers
  • 1 red shallot
  • 2 ½ tblsp evoo
  1. Preheat the oven to 220°C (200°C fan forced) and place the whole capsicums and truss tomatoes on a lined oven tray. Cook for 15 minutes or until the capsicums are black and blistered. Remove and set aside.
  2. Season the lamb rack with salt and pepper then brown well in a frying pan until meaty side down for 3 minutes. Turn and brown the other sides and ends for 2 minutes.
  3. Transfer to an oven tray lined with the sprigs of thyme and the 6 cloves of garlic. Roast for 10 minutes for medium-rare. Remove the lamb, cover and rest for 10 minutes.
  4. Whilst the lamb is resting heat evoo in a large frying pan over a low heat. Add shallot, garlic, and oregano and sauté for 5 minutes, stirring often. Add capers and anchovy fillets and stir over heat or 2 minutes.
  5. Remove skins from cherry truss tomatoes and add to pan along with olives, vinegar, and sugar, squishing the tomatoes to break them down. Then remove blistered skins from capsicums and slice into long 2cm wide strips add to pan and fold through mixture.
  6. Cut the rack into portions and serve with the peperonata and roasted garlic.

Get Your Ingredients

FOLLOW US

More