Roasted Rack of Lamb with Roasted Red Pepper Relish
Ingredients
- 2 (1 3/4- to 2-pound) racks of lamb , fat trimmed to 1/8 to 1/4 inch and rib bones frenched
- Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon vegetable oil
- 1/2 cup jarred roasted red peppers , rinsed, patted dry, and chopped fine
- 1/2 cup minced fresh parsley
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon lemon juice
- 1/8 teaspoon garlic , minced to paste
- Kosher salt and pepper
Instructions
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