Just as diced roasted red peppers add a distinctive vegetal sweetness to any dish they appear in, these, left in large chunks for maximum boldness, really complement this rack of lamb dish and its stuffing.
5large red bell peppers, halved lengthwise, discarding stems and seeds
Olive oil for rubbing
Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.
Preheat broiler.
Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 mintues.
Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.
When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille (if making) or for another use.
Cooks’ note: Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.