600g Quality Mark lamb racks
2 red capsicumsi
2 yellow capsicumsi
1 red onion
6 garlic cloves
1 red chilli
2 bay leaves
1 preserved lemon
50ml extra virgin olive oil
500ml beef stock
100ml white wine
1 Tbsp oregano
400g chopped tomatoes
30g butter
170g marinated artichoke hearts
80g green olives
80g feta cheese
1 Tbsp red wine vinegar
2 Tbsp chopped fresh parsley
1 ½ Tbsp soft brown sugar
salt and pepper
basil leaves
mint leaves
Pre-heat the oven to 150ºC.
Thinly slice capsicums, garlic, red onion and chilli.
Cut each lamb rack in half (into double cutlets), season with salt and pepper.
In a large heavy - based pan, sear the racks with a little oil, to give colour to the racks. Then remove from the pan.
In the same pan, add olive oil, butter, red onion, chilli, garlic, bay leaves and capsicum. Cook over medium heat, until they begin to soften, then deglaze with wine.
Reduce wine by ¾, then add chopped tomatoes, oregano, vinegar, brown sugar and beef stock or broth. Simmer for 10 minutes.
Add the cutlets to the pan or alternatively, you could transfer to a casserole dish, cover with baking paper and wrap it tightly in tin foil, then place in the oven for 2 ½ hours.
The lamb should be very tender and almost falling from the bone, add in the preserved lemon, drained artichokes, olives and chopped parsley.
Season then serve garnished with crumbled feta, fresh basil and mint leaves.
This nutrition analysis is based on 6 serves and does not include the fresh herbs to serve.