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Rack of Lamb with Escalivada and Pickled Onions

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Rack of Lamb with Escalivada and Pickled Onions

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Ingredients

Adjust Servings:
2 x 4-bone rack, French trimmed Rack of Lamb
Marinade
100 g Pitted Black Olives
50 g (including the oil) Anchovy Fillets
1 tsp Drained capers patted dry
1/2 fresh Red Chilli
1 large sprig, leaves only Fresh Rosemary
3 tbsp Extra Virgin Olive Oil
for seasoning Ground Black Pepper
Pickled Onions
75ml Cider Vinegar
75ml Raspberry Vinegar
50 g Caster Sugar
6 Black Peppercorns
4 Red Onion thinly sliced
for seasoning Extra Virgin Olive Oil
for seasoning Sea Salt
for seasoning Ground Black Pepper
Escalivada
2 Aubergine
1 bulb Garlic cloves separated
handful Fresh Thyme
for drizzling Extra Virgin Olive Oil
4 Peppers
squeeze Lemon
handful Flat Leaf Parsley roughly chopped

An exceptionally beautifully flavoured Spanish twist on rack of Lamb

Cuisine:

Ingredients

Directions

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I was looking for a roast lamb meal for this Spring weekend and found this delicious one from Jose Pizarro on the Saturday kitchen website.

Escalivada is a smoky, grilled vegetable dish from Valencia which has been paired with the barbecued (or grilled) lamb and some beautifully pickled onions to make a light summer roast.

The meal requires a bit of thought as the longer you marinade the lamb, the better, ours had 24 hours, but you can do it for as little as twelve hours. Everything else can be made on the day. The escalivada takes about an hour and then is set aside whilst the lamb is cooked.

The recipe is absolutely lip-smackingly good, another keeper from Spain. If only the recipes were quicker, we would make them more often.

Steps

1
Done

To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours.

2
Done

To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside.

3
Done

Preheat the oven to 160C/140C Fan/Gas 3.

4
Done

To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour.

5
Done

Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins.

6
Done

Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender.

7
Done

Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside.

8
Done

Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes.

9
Done

To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside.

Zoe Negus

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