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Rack of lamb with an olive crust and peperonata salad

Name: Rack of lamb with an olive crust and peperonata salad
Yield: Serves 2
Ingredients: 300g rack of lamb, bones trimmed of any meat or fat; 3 tbsp Belazu green tapenade; ½ ciabatta; 3 tbsp extra-virgin olive oil; 280g chargrilled or roasted peppers in olive oil; 50g small Spanish black olives (we like couchillo olives); 2 tbsp chopped fresh flatleaf parsley

Published: 31 May 11
Updated: 18 Mar 24

This oven-roasted rack of lamb recipe is easy to make and incredibly tasty – a Mediterranean dinner in just 30 minutes.

Easy
June 2011

Test kitchen approved

Serves 2
Takes 10 minutes to make, 20 minutes to cook

This oven-roasted rack of lamb recipe is easy to make and incredibly tasty – a Mediterranean dinner in just 30 minutes.

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Ingredients

300g rack of lamb, bones trimmed of any meat or fat
3 tbsp Belazu green tapenade
½ ciabatta
3 tbsp extra-virgin olive oil
280g chargrilled or roasted peppers in olive oil
50g small Spanish black olives (we like couchillo olives)
2 tbsp chopped fresh flatleaf parsley

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Season the lamb and spread the skin side with 2 tbsp tapenade. Whizz 20g of the ciabatta in a small food processor to make breadcrumbs, then mix with 1 tbsp of the olive oil. Season, then press onto the tapenade to form a crust.
Wrap the bones in foil, then roast the rack on a baking tray for 15-18 minutes in the top half of the oven until the crust is golden and the lamb is pink. Cover with foil and rest for 5 minutes.
Meanwhile, slice the peppers thickly and divide between 2 serving plates. Scatter over the olives. In a bowl, mix 2 tbsp olive oil with the rest of the tapenade. Tear the remaining ciabatta into 2.5cm cubes (you will need about 75g ciabatta), then coat in the tapenade mixture. Fry over a medium heat for 2-3 minutes until golden all over. Scatter the croutons over the peppers and olives, then sprinkle with parsley. Slice the rested lamb into cutlets, divide between the 2 plates and serve.