Rack of Lamb

Peel & half the onion and add it to a cast iron skillet along with your red peppers, tomato, and garlic cloves. Add a dash of extra virgin olive oil and season with salt. Put it in the Woody Oven at high temperature, until they become charred and black on the outside. 

Rotate the contents of your skillet to ensure everything chars relatively evenly.

Remove the charred vegetables from the skillet and add your almonds. Lightly toast them in the Woody Oven. 

Peel the charred exterior from your vegetables and combine with the toasted almonds. - You have two options: Use a pestle and mortar or a blender. Both will offer different levels of consistency. Once combined add a sprinkle of salt and pepper, a dash of vinegar and a tea spoon of sumac. The Romesco is now complete.

Put some oil inside your cast iron skillet - put the skillet inside the Woody Oven and allow it to heat up. Use caution as the entirety of the skillet will heat up wear adequate hand protection.

Remove your cast iron skillet from the Woody Oven ensuring you protect your hands and surfaces. Season your lamb with a glug of olive oil, salt and pepper. Place the lamb into the skillet fat side down - maximising the surface area of the pan. Add a small amount of pressure to the lamb.

Put a generous bed of your romesco sauce to the bottom of your plate. Slice your rack into lamb chops and arrange them over romesco and finish with some chopped mint and parsley. Enjoy!