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Rack of Lamb, Roast Stuffed Peppers


2 x 6-8 bone racks of lamb – French trimmed and skinned
2 whole peppers
1 garlic bulb
4 leeks
2 plum tomatoes
4 fl oz or 125ml Great Ness Rapeseed Oil
1-1.5 fl oz or 30-45 ml raspberry vinegar
1-2 pinches of sugar
1 sprig of rosemary
Pinch of snipped chives
4 fl oz or 125 ml white wine
12 raspberries


Stuffed peppers and garlic
Cut peppers in half length ways following the line of the stalk and hollow out. Skin the tomatoes by blanching in boiling water for about 30 seconds. Cut them in half length ways. Wash and slice the leeks, draining well. Saute the leeks in a little oil, adding the white wine, cook until soft but crunchy.
Place the peppers on a baking tray and fill with the cooked leeks, place a tomato half on top, drizzle with rapreseed oil, season and roast for 40-50 minutes in a moderate oven. (Gas 6 or 200ºC) Separate the garlic bulb into cloves, drizzle with rapeseed oil, season and roast with the peppers.

Rack of lamb
Score the fat of the lamb in a crisscross pattern and seal in a hot frying pan. Season with salt, pepper and rosemary and roast in a moderate oven (Gas 6 or 200Ž) for 15 to 25 minutes. Rest for 10 minutes before carving.

Raspberry Vinaigrette
Pour the oil, sugar and vinegar (to taste) into a mixing bowl. Whisk to an emulsion and season accordingly. Add the snipped chives and a little chopped rosemary.


Place a stuffed pepper in the center, arrange the sliced lamb around one side, bones up, and drizzle the dressing around the plate. Place a few roasted garlic cloves and raspberries around to decorate.

Victor Rowling

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