Lamb Racks with Peppercorn Crust

• serves 4

• Preparation time:

• Cooking time:

Ingredients

2 tbsp dried pink peppercorns
30g green peppercorns in brine, drained and rinsed
4 French-trimmed racks of lamb, each with four cutlets
Olive oil cooking spray
1 cup beef stock
1/2 cup brandy
1 tbsp good-quality tomato chutney
Garlic mashed potato, to serve

Method

1. Preheat oven to 180ºC.

2. Put peppercorns in a mortar and crush with the pestle until coarsely ground.

3. Spray lamb lightly with olive oil. Press pepper mixture on one side of lamb racks. Put lamb into a baking dish and roast for 25-30 minutes.

4. While lamb is roasting, combine stock, brandy and chutney in a saucepan over a medium high heat. Bring to a simmer and cook, stirring often for 10 minutes.

5. Remove lamb from the pan and set aside covered to keep warm.

6. Scrape pan juices from baking dish into simmering sauce with any juices from rested lamb and stir to combine. Simmer for a further 8-10 minutes, until reduced to a glaze.

7. Cut lamb racks into 2 double cutlets to serve. Serve on a bed of garlic mashed potato and drizzle with sauce.

Notes