Lamb: Lamb Crusted with Green Peppercorns and Cinnamon

If you serve lamb to your guests this is a great way to give them something a little bit out of the ordinary. If you make this dish please take a photo and post together with the recipe. Thank you

Keith Vigon @cook_4574654

United Kingdom

If you serve lamb to your guests this is a great way to give them something a little bit out of the ordinary. If you make this dish please take a photo and post together with the recipe. Thank you

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Ingredients

50 gciabatta bread (this is an Italian bread very easy to make it and you can find recipes online) or you can buy from Italian bakery
1 tbspdrained green peppercorns in brine, lightly crushed
1 tbspground cinnamon
1garlic clove, crushed
1/2 tspsalt
25 gbutter melted
2 tspDijon mustard
2 rackslamb trimmed
4 tbspred wine
400 mLlamb stock
1 tbspbalsamic vinegar
Your choice of fresh vegetables to serve

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Steps

1

Preheat the oven to 220°C
2

Break the ciabatta into pieces, spread out on a baking sheet and bake for 10 minutes or unti palely golden.
3

Process in a blender or food processor to make crumbs
4

Tip the crumbs into a bowl and add the green peppercorns, cinnamon, garlic and salt, stir in the melted butter.
5

Spread the mustard over the lamb. Press the crumb mixture onto the mustard to make a thin even crust
6

Put the racks in a roasting tin and roast for 30 minutes, covering the ends with foil if they start to over brown
7

Remove the lamb to a carving dish and keep hot and the tented foil.
8

Skim the fat off the juices in the roasting 10. Stir in the 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.