Middle Eastern Dry Marinated Rack of Lamb

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Preparation info
  • For

    4

    Persons
    • Difficulty

      Easy

Appears in

By Shaun Hill

Published 2000

  • About

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.

Ingredients

  • 4 racks of lamb
  • 1 small or ½ large red bell pepper
  • 1 small red chilli, deseeded

Method

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.

Heat the oven to 200°C (400°F/