More cooking fun!

Tonight's cooking semi-disaster:
Roasted red wine lamb chops with anchovy and plum tomato stuffed capsicum!

This is based of a recipe given to me by Alex P. Thanks!

Firstly, a lamb rack that's been marinading overnight in red wine, rosemary, salt and pepper. Add some more salt, pepper and rosemary to the toast, then place in the oven at 430°F/220°C for 20 min per side.


While that's cooking, I'm making the stuffed capsicum. Firstly, three plum tomatoes. The advantage of plum tomatoes is they're less juicy, so have less of a tendency to devolve into mush. Chopped finely.


Three anchovies, so delicious! Coarsely chopped.


Mix it all up with a bit of salt and pepper. I've been using kosher salt, because it's apparently fantastic for cooking. What the hell, might as well!


And a bit of olive oil. Balsamic vinegar would be nice, but I don't have any.


Stuffed into a yellow capsicum, and sprinkled with a touch more salt.


Simmering down the marinade into a sauce.


The final product! Red wine marinaded lamb rack with plum tomato and anchovy stuffed yellow capsicum and a red wine rosemary sauce!


Served with a nice glass of red.

Verdict: Over salted, but okay. Next time will definitely use less salt in the whole process, and probably roast the lamb a little bit shorter as well. I do like it rare. A meat thermometer would be handy too.