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

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


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


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