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2 portions


60 minutes


  • 1 rack of Quebec lamb, about 600g
  • 4-5 pieces of canned roasted red peppers, store-bought
  • 2 cloves garlic
  • 1 tbsp smoked paprika
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 4 yellow potatoes, cut into wedges
  • 1 red bell pepper, cut into strips
  • 1/2 large red onion, thinly sliced
  • 2 branches of fresh oregano, leafless
  • 1/3 cup crumbled feta cheese
  • 4-6 sprigs of parsley, chopped


  • Preheat the oven to 400 ° F.
  • Put the roasted red peppers, garlic, paprika, lemon juice and olive oil in a blender and pulse until you get a smooth sauce. Add salt and pepper.
  • Brush the rack of lamb with the sauce.
  • Place in a baking dish and bake for 30-35 minutes or until desired doneness.
  • Mix the potatoes with the pepper, onion, oregano, a drizzle of oil, salt and pepper.
  • Place on a baking sheet and bake for 20-25 minutes.
  • Slice the rack of lamb and serve with the potato mixture. Garnish with feta, parsley and olive oil to taste.

A recipe by Gabrielle Pellerin

Chef’s Tip

Keep some of the sauce aside before brushing the lamb to add to the service.