You can extend the Middle Eastern theme of this dish by serving it with rice or flat bread. However, in the Lebanon I’ve found that they do eat plenty of potato – both as a mezze and with meat, so I guess everything is authentic if you want it to be.
Trim away most of the fat and all of the membrane covering the eye of the meat. Season with salt and pepper.
Chop the bell pepper, chilli, garlic, mint and spices together until the mixture is almost a pulp. Stir in the olive oil, then rub this mixture into the meat. Wrap the coated racks in plastic wrap and place in the refrigerator for 2–3 hours.
Transfer the racks to a roasting tray and roast until pink – around 10 minutes. Leave the racks in the tray to rest for a few minutes before serving. The pan juices will make an excellent sauce when simply poured over the meat.
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