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Green Peppercorn And Cinnamon Crusted Lamb

Racks of lamb are perfect for dinner parties. This version has a spiced crumb coating.

Image of Green Peppercorn And Cinnamon Crusted Lamb

50g/2oz ciabatta bread
15ml/1 tbsp drained green peppercorns in brine, lightly crushed
15ml/1 tbsp ground cinnamon
1 garlic clove, crushed
2.5ml/ tsp salt
25g/1oz/2 tbsp soya margarine, melted
10ml/2 tsp Dijon mustard
2 racks of lamb, trimmed
60ml/4 tbsp red wine
400ml/14fl oz/1⅔ cups lamb stock
15ml/1 tbsp balsamic vinegar
Fresh vegetables, to serve


Serves: 6


Preheat the oven to 220C/425F/ Gas 7. Break the ciabatta bread into pieces, spread out on a baking sheet and bake for about 10 minutes or until pale golden. Leave to cool, then process the bread in a blender or food processor to make fine crumbs.

Tip the crumbs into a bowl and add the green peppercorns, cinnamon, garlic and salt. Stir in the melted soya margarine.

Spread the mustard over the lamb. Press the crumb mixture on to the mustard to make a thin, even crust. Put the racks in a roasting tin and roast for 30 minutes, covering the ends with foil if they start to over-brown.

Remove the lamb to a carving dish, cover with loosely tented foil and keep hot.

Skim the fat off the juices in the roasting tin. Stir in the wine, stock and vinegar. Bring to the boil, stirring in any sediment, then lower the heat and simmer until reduced to a rich gravy. Carve the lamb and serve with the gravy and vegetables.

NUTRITION NOTES Per portion:- Energy 579kcals/2405kj, Protein 36.1g, Fat 45.4g, Saturated Fat, 22.2g, Carbohydrate, 5.2g, Fibre 0.2g, Sugars 0.3g, Calcium 50mg

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