Best end of Lamb with a Mint and Green Peppercorn Crust Served with a Currant Sauce

Name: Best end of Lamb with a Mint and Green Peppercorn Crust Served with a Currant Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) unsalted butter, softened; 1 glass brandy; a little Dijon mustard; 50 g (2 oz) currants, poached in water; 1 glass dry white wine; salt; ½ bunch of mint, chopped; 50 g (2 oz) unsalted butter, melted; 100 g (4 oz) fresh white breadcrumbs; 600 ml (1 pt) lamb stock reduced to 300 ml (½ pt); 20 green peppercorns, crushed; 50–75 g (2–3 oz) unsalted butter; 2 racks of lamb, French trimmed but without the fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 racks of lamb, French trimmed but without the fat
50–75 g (2–3 oz) unsalted butter

Europe
United Kingdom
Dinner

Method

To make the crust, take the breadcrumbs and add the, peppercorns and chopped mint. Season with salt. Add the melted butter and mix to a paste. Using a rolling pin press the mixture between 2 sheets of greaseproof paper to make a thin crust.

For the sauce, reduce the white wine with 25