…with Marinated Peppers and Pickled Golden Raisins


For the Stuffed Rack of Lamb

Boned rack of lamb

2 Tbsp olive oil
1 Tbsp rosemary, chopped
4 cloves garlic, sliced
Pinch chili flake
2 anchovy filets, minced
1 Tbsp pine nuts, toasted chopped
½ tsp ground coriander
zest of 1 lemon
salt and pepper to taste

For the Marinaded Peppers

½ cup olive oil
4 anchovy filets (rinsed)
5 cloves whole garlic

For the Pickled Raisins

½ cup champagne vinegar
½ cup water
1 teaspoon of salt
1/2 cup of golden raisins


For the Marinaded Peppers

In a small pan, add together olive oil, anchovy filets and garlic cloves. Bring to a simmer and immediately turn to lowest heat possible and cook for about 30 minutes, or until the garlic is very soft. Let cool. Strain out the anchovy and garlic, and chop finely. Add back to the oil.

Roast 4-5 peppers (anaheim or bell) over an open flame to blister skin until completely charred all over. Put in a bowl and cover with plastic wrap to steam for 20 minutes. Under running water, remove skin and seeds. Cut into strips. Dress with anchovy/garlic oil.

For the Pickled Raisins

In a small pan, boil champagne vinegar and water, with salt.  Add golden raisins to boiling liquid then remove from heat and set aside to plump. The raisins can stay in the pickling liquid for anywhere from 10 minutes to a few hours. Strain raising from pickling liquid before serving.

For the Stuffed Rack of Lamb

Preheat oven to 375.
Try finding a boned rack of lamb that has not been ‘Frenched’ – you’ll have an extra flap of rib meat to help with rolling.

Heat 2 tablespoons of olive oil in a medium size pan, sauté chopped rosemary, sliced garlic, chili flake and minced anchovies. Let cool, then add toasted chopped pine nuts, ground coriander, zest, pinch of salt and black pepper.

Make a cut along the eye of the loin, about halfway deep, to butterfly open. Season both sides lightly with salt. Spread the stuffing evenly. Roll up snug, starting with the loin working toward the rib tips. Tie with butchers twine using even pressure. Leave at room temperature until ready to cook.

Preheat a cast iron (or other oven safe) pan over medium-high heat with a tablespoon of olive oil until barely smoking. Gently brown the lamb on all sides, starting with the seam side down. Remove from heat and transfer pan into the oven. Bake until the internal temperature reaches 125-130F on a digital thermometer. Remove from pan. Let rest 4-5 minutes, remove twine, slice into coins.

Serve with the marinated peppers and pickled golden raisins.

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