Peri-Peri Rack of American Lamb with Stywe Pap, Spinach and Roasted Tomato Relish



1/4 cup olive oil

1 teaspoon African birds eye chili powder

2 teaspoons salt

1 clove garlic, sliced

1 ounce ginger, peeled and finely minced

1 rack of American Lamb, frenched


2 large tomatoes, rinsed and quartered

1 medium onion, sliced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon red pepper flakes


1/2 cup old-fashioned grits (ground white hominy)

1-1/2 cups water

1 tablespoon butter

salt and pepper to taste


4 cups fresh spinach, or greens of your choice

1 teaspoon olive oil

salt and pepper to taste


Preheat oven to 350 degrees F.

For the lamb, add olive oil, chili powder, salt, garlic and ginger to the bowl of a food processor and pulse until a paste is formed. Rub the paste all over the rack of lamb, cover and allow to stand for at least 45 minutes at room temperature.

Meanwhile, prepare the relish: Place tomatoes and onion on a small baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven. Roast for 20-25 minutes until soft, remove from oven and add to the bowl of a food processor with red wine vinegar, sugar and red pepper flakes. Pulse 6-8 times, transfer to a bowl and set aside.

Prepare the grits by bringing water to a boil in a medium saucepan. Add grits, reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and add butter. Season to taste and keep warm. The grits will thicken upon standing but they are meant to be that way, just fluff with a fork before serving. If you prefer, add 1/3 cup water to make them thinner.

Increase the oven temperature to 450 degrees F and roast the lamb for 20 minutes (rare) or 25 minutes (medium rare). Remove from oven, cover with foil and allow to rest for 10-15 minutes.

While the lamb is resting, add olive oil to a skillet over medium heat and sauté spinach until wilted, 2 minutes.

Slice lamb, place grits, relish and greens on the plate and top with individual ribs.

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