Rack of Lamb with Summer Fresh Roasted Red Pepper Dip

2lb (1kg) Rack of lamb, cut lengthwise into pieces
1 tbsp (15ml) Salt
1 tbsp (15ml) Pepper
1 tsp (5ml) Dried basil
2 tbsp (30ml) Vegetable oil
4 tbsp (60ml) Summer Fresh Roasted Red Pepper Dip
Fresh basil leaves, garnish
Fresh rosemary sprigs, garnish

1.Season lamb with salt, pepper, and basil.

2.In medium sauté pan, heat oil over high heat. Sear lamb for 1 to 2 minutes on each side.

3.Place lamb on baking sheet and bake in 400°F (200°C) oven for 5 to 8 minutes, or until medium done. Remove from oven and keep covered for 5 minutes.

4.Place three lamb chops on each plate and drizzle with 2 tbsp (30ml) of Summer Fresh Roasted red Pepper Dip. Garnish with basil leaves and fresh rosemary sprigs.

Serve 2

Recipe courtesy of Summer Fresh Salads Inc.