Cinnamon and green peppercorn crusted lamb

 

     Racks of lamb are ideal for serving at dinner parties. This version has a spiced crumb coating.

Serves 6

• 50 gr ciabatta bread
• 15 ml drained green peppercorns in brine, lightly crushed
• 15 ml ground cinnamon
• 1 garlic clove, crushed
• 2 ml salt
• 25 gr butter, melted
• 10 ml Dijon mustard
• 2 racks of lamb, trimmed
• 60 ml red wine
• 400 ml lamb stock
• 15 ml balsamic vinegar
• Fresh vegetables, to serve

Preheat the oven to 425F (220C).
Break the ciabatta into pieces, spread out on a baking sheet and bake for 10 minutes or until pale golden ; process in a blender or food processor to make crumbs.

Tip the crumbs into a bowl, add the green peppercorns, cinnamon, garlic and salt and then stir in the melted butter ; spread the mustard over the lamb and press the crumb mixture on to the mustard to make a thin even crust.

Put the racks in a roasting tin ad roast for 30 minutes, covering the ends with foil if they start to over-brown.
Remove the lamb to a carving dish and keep hot under tented foil.
Skim the fat off the juices in the roasting tin ; stir in red wine, stock and vinegar.

Bring to the boil, stirring in any sediment, then lower the heat and simmer for about 10 minutes until reduced to a rich gravy.
Carve the lamb and serve with the gravy and a selection of fresh vegetables.

BON APPÉTIT