Name: Lamb racks with capsicum pesto, asparagus & corn
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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