Pink Peppercorn Crusted-Rack Of Lamb

• 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

1. Preheat the oven to 400u0b0F. 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.
2. 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.
3. 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.

butter, garlic, pink, salt, breadcrumbs, lamb, olive oil, new potatoes, thyme, white wine

Taken from recipes-plus.com/api/v2.0/recipes/17558 (may not work)