Lamb rack with pink peppercorn, thyme and sourdough crust
1 Lamb rack, skin removed (leaving a bit of the fat).
2 tablespoons of pink peppercorns
3 tablespoons of fresh thyme leaves
1 teaspoon of cumin
1-2 garlic cloves, crushed
1 cup of rough dry (rye) sourdough crumbs
½ cup of melted butter
Combine all ingredients and plaster to the fat side of the lamb (seasoned with salt and pepper). Refrigerate for 15 minutes to stop from falling apart on the barbecue (though it will likely crumble a little when carving).
Place on a hot barbecues and pull the hood down. Bake for approximately 15 minutes for medium rare. Rest for 5-10 minutes before carving.
Lovely served with a summer salad of asparagus, mint and puy lentils.
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