Recipe

Lamb racks with capsicum pesto, asparagus & corn

Feb 28, 2011 1:00pm
  • 25 mins cooking
  • Serves 8
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Ingredients

Lamb racks with capsicum pesto, asparagus & corn
  • 1 1/2 cup (300g) drained char-grilled red capsicums
  • 1/4 cup (40g) pine nuts, roasted
  • 1/4 cup (60ml) olive oil
  • 1/4 cup coarsely chopped fresh basil
  • 1 fresh long red chilli, coarsely chopped
  • 1 tablespoon grated palm sugar
  • 4 (1.5kg) 6-cutlet lamb racks
  • 2 (500g) corn cobs, trimmed
  • 500 gram asparagus
  • 3 (75g) shallots, thinly sliced
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon lime juice
  • 1/2 teaspoon chilli powder

Method

Lamb racks with capsicum pesto, asparagus & corn
  • 1
    Blend or process capsicum, pine nuts, oil, basil, chopped chilli and sugar until smooth; season to taste. Combine half the paste with lamb racks in large shallow bowl. Cover; refrigerate 3 hours or overnight.
  • 2
    Place lamb in deep disposable baking dish. Cook in covered barbecue using indirect heat about 15 minutes (follow manufacturer's instructions). Cover lamb; stand 10 minutes before cutting into serving-sized portions.
  • 3
    Meanwhile, boil, steam or microwave corn until tender; drain. When cool enough to handle, cut corn kernels, in small slabs, from cobs.
  • 4
    Cook asparagus on heated oiled barbecue (or grill or grill pan) until tender. Combine shallots, parsley, juice and powdered chilli in small bowl, season; drizzle over asparagus and corn.
  • 5
    Serve lamb with corn, asparagus and reserved paste thinned with a little hot water, if necessary.

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