| Servings | serves |
Ingredients
- 2 tablespoons Pink Peppercorns dried
- 30 grams Green Peppercorns in brine, drained and rinsed
- 4 French-trimmed Racks of Lamb each with four cutlets
- 1 cup Beef Stock
- 1/2 cup Brandy
- 1 tablespoon Tomato Chutney
- Garlic Mashed Potato to serve
Ingredients
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Instructions
- Preheat oven to 180ºC.
- Put peppercorns in a mortar and crush with the pestle until coarsely ground.
- 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.
- 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.
- Remove lamb from the pan and set aside covered to keep warm.
- 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.
- Cut lamb racks into 2 double cutlets to serve. Serve on a bed of garlic mashed potato and drizzle with sauce.
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