Cook's Tip :

An attractive coating of roasted pepper and parsley complements the mild flavour of pink juicy lamb.

Ingredients :
1 Sweet Red Pepper, roasted 1
1/2 cup Parsley Leaves 125 ml
3 tbsp Butter, softened 45 ml
1 tbsp Dijon or other Hot Prepared Mustard 15 ml
2 tsp Lemon Juice 10 ml
4 Shallots or Green Onions 4
1 tsp Dried Rosemary 5 ml
1/2 tsp Black Peppercorns 2 ml
2 New Zealand Spring Lamb oven-ready Racks, defrosted 2
Directons :

To roast pepper, broil about 4" (10cm) from heat, turning often, until blistered and charred on all sides, 2 to 3 minutes. Place in a paper bag or invert a bowl over top on cutting board and let stand 10 minutes. Strip off skin, scoop out core and seeds; cut into quarters. Place pepper in food processor with parsley, butter, mustard, lemon juice, shallots, rosemary and peppercorns. Process until finely chopped into a sort of paste. (This can be made ahead up to 1 day, covered and refrigerated.)

Cover the racks with a liberal coating of the pepper paste and roast uncovered in a 400°F (200°C) oven for 15 minutes for medium.