|2 cloves||Garlic, peeled|
|4||Lamb racks, individual (Main)|
|2 tsp||Fresh rosemary|
|1 cup||Parsley, chopped|
|1 cup||Ground almonds|
|2 Tbsp||Olive oil, plus cup extra|
|1||Freshly ground black pepper|
|1 can||Chickpeas, 400g (Main)|
|1 cup||Kalamata olives|
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- Preheat oven to 220C. Place the lamb in an oven dish. In a food processor or a mortar and pestle, add the garlic, anchovies, rosemary, parsley, almonds, salt and the first measure of oil. Puree until smooth then spread thickly over each lamb rack. Grind some pepper over.
- Using tongs, hold the capsicums over an open flame (either a gas flame or the barbecue) until the peppers have charred all over. Pop into a paper bag, close and let the peppers steam a little which will make for easier peeling.
- In an ovenproof pan or dish, add the chickpeas, thinly sliced lemon and the olives. Rub off the skin of the peppers, halve then remove the seeds and slice. Add to the pan. Season, add the extra measure of oil then top with the lamb.
- Roast for 20 minutes then remove the lamb, cover and rest while returning the salad in the pan to the oven. Lower the heat to 180C and cook for a further 10 minutes. Serve the lamb sliced on top of the salad.