Pink Peppercorn Crusted-Rack Of Lamb - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F. 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.