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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 2 tbsp medium-hot mustard
- 7 tbsp butter, cut into cubes
- 2 cloves garlic, chopped
- 3 tbsp pink peppercorns, crushed
- 1 tbsp coarse sea salt
- 4 tbsp breadcrumbs
- 2 racks lamb
- 2 tbsp olive oil
- 1 2/3 lb small new potatoes, halved lengthwise
- 3/4 cup thyme leaves, chopped, reserving a few sprigs to garnish
- 2/3 cup dry white wine
Method
- Preheat the oven to 400°F. Mix the mustard, 3 1/2 tbsp butter, garlic, pink peppercorns, salt and breadcrumbs. Press into the lamb to form a crust then roast for 15-20 mins. Remove from the oven, cover with foil and set aside to rest.
- Meanwhile, heat the oil in a large frying pan, add the potatoes and saute for 20-25 mins until tender. A few minutes before the potatoes are done, add the chopped thyme leaves. Season.
- Deglaze the roasting pan with white wine, scraping any browned bits then pour into a saucepan. Bring to a boil, remove from the heat, then stir in the remaining butter. Serve with the meat and potatoes. Garnish with the thyme sprigs.
