November 20, 2020

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


Prep Time

-- min

Cook Time

-- min

Total Time

-- min



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



  • 1 rack of American Lamb, frenched
  • 1 clove garlic, sliced
  • 1 ounce ginger, peeled, finely minced
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon African birds eye chili powder

Roasted Tomato Relish

  • 2 large tomatoes, rinsed, 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

Stywe Pap

  • 1-1/2 cups water
  • 1/2 cup old-fashioned grits (ground white hominy)
  • 1 tablespoon butter
  • Salt and pepper, to taste


  • 1 teaspoon olive oil
  • 4 cups fresh spinach, or greens of your choice
  • Salt and pepper, to taste


For the American Lamb: In a food processor, add garlic, ginger, oil, salt and chili powder; 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. 

For the Roasted Tomato Relish: On a small baking sheet, place tomatoes and onion; drizzle with oil and sprinkle with salt and pepper. Place in oven; roast at 350°F for 20 to 25 minutes until soft. Remove from oven; add to the bowl of a food processor with vinegar, sugar and red pepper flakes. Pulse 6 to 8 times; transfer to a bowl and set aside. 

For the Stywe Pap: In a medium saucepan, bring water to a boil. Add grits; reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; add butter. Season to taste and keep warm. The grits will thicken upon standing; fluff with a fork before serving. For thinner grits, add 1/3 cup water. 

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

For the Spinach: While the lamb is resting, add oil to a skillet over medium heat; sauté spinach until wilted, 2 minutes. Season to taste. 

Slice lamb. Place Stywe Pap, Roasted Tomato Relish and Spinach on a plate; top with individual ribs.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


Leave a Reply

Your email address will not be published. Required fields are marked *