Lamb rack with piquillo peppers, rocket and burghul

1.Preheat oven to 200°C. Heat half the oil in a large ovenproof frying pan over high heat. Season lamb and sear, turning occasionally, until browned (5-6 minutes). Scatter with rosemary, transfer pan to oven, and roast until cooked to your liking (16-18 minutes for medium-rare). Remove from oven, cover with aluminium foil, and rest for 5 minutes.

2.Meanwhile, bring stock to the boil in a small saucepan. Place burghul in a heatproof bowl, pour the stock over it, stir once or twice, then cover until absorbed (15-20 minutes). Fluff with a fork, season to taste, and add peppers, rocket, spring onion, lemon juice and remaining oil. Stir to combine and serve with lamb racks.