Serving for 2:
For the lamb
1 lamb rack from Huber's Butchery
4 tablespoon Dijon mustard
3 garlic cloves
3 tablespoons fresh rosemary, chopped
4 tablespoons dried parsley
Some olive oil
For the side (Peperonata)
2 bell peppers of different colours
2 Tomatoes, seeded and roughly diced
2 Tomatoes, seeded and roughly diced
Onion, thick slices
Garlic, sliced as thinly as you can
Some sugar
Some sugar
Some dried oregano
Salt & pepper
Olive oil
For the lamb
1] Mix 2 tablespoons olive oil, the Dijon mustard, the rosemary & parsley together in a small bowl. Add some freshly grinded pepper if you like ( I didn't).
2] Rub the seasoning onto the lamb. Leave overnight in the chiller.
3] Pre-heat oven to 200C. Roast for about 30 minutes or so. Rest for 5 to 10 minutes before carving into cutlets.
For the peperonata
1] Heat some olive oil in a pan. Then add onions. Fry until onions began to colour.
2] Add the peppers now and stir for about 3 minutes or so to combine.
3] Add the sliced garlic now then stir for a couple of minutes. Add a little sugar & oregano.
4] Now put in the chopped tomatoes & mix quickly.
5] Quickly turn off the heat. Grind some black pepper over.
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| The lamb rack just before it goes into the oven |
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| Preparing peperonata |
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| The finished product - knife wasn't sharp enough |
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| Traditional Dijon Mustard made in France available for sale at Huber's Butchery or on http://www.hubers.com.sg/ |
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