Description
A delicious recipe for Roasted Impala Rack served with Herbed Peri-Peri Green Beans, perfect for a flavorful meal.
Ingredients
Scale
- 1 rack of impala (about 2-3 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, zested and juiced
- 4 cups green beans, trimmed
- 2 tablespoons peri-peri sauce (adjust to taste)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- In a small bowl, mix together olive oil, salt, black pepper, garlic powder, paprika, thyme, rosemary, lemon zest, and lemon juice to create a marinade.
- Rub the marinade all over the impala rack, ensuring it’s well coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for more flavor.
- Place the marinated impala rack on a roasting pan and roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F.
- Remove from the oven and let it rest for 10 minutes before slicing.
- While the meat is resting, bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again.
- In a large skillet over medium heat, add the blanched green beans and peri-peri sauce. Sauté for 3-4 minutes until heated through.
- Sprinkle with fresh parsley before serving.
Notes
- For a spicier kick, increase the amount of peri-peri sauce or add red pepper flakes to the green beans.
- Serve with a side of roasted potatoes or a fresh salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg