- 4 x 250-300 g lamb racks, each with four bones, French trimmed
- 2 tablespoons olive oil, plus extra for drizzling
- sea salt
- 1 1/ 2 cups (75 g) fresh breadcrumbs
- 3 tablespoons crushed dried green peppercorns
- juice of 1 lemon
- 2 tablespoons finely chopped flat leaf parsley
Blueberry and pear chutney
- 1 pear, peeled, cored and finely diced
- 3 x 125 g punnets blueberries
- 1/ 4 cup (60 ml) apple cider
- 1/ 4 cup (55 g) sugar
- 1 tablespoon finely grated ginger
- 1 tablespoon mustard powder
- 1 teaspoon ground allspice
- 1/ 2 teaspoon cracked pepper
- 1/ 4 teaspoon ground cloves
- To make the blueberry and pear chutney, combine all of the ingredients in a small saucepan and bring to the simmer over low-medium heat. Cook for 10 minutes, until the pear and blueberries have softened and the syrup has thickened slightly. Remove from the heat and set aside to cool completely.
- Preheat an oven to 200 ° C.
- Preheat a large frying pan over high heat.
- Drizzle the lamb with oil and season with salt. Cook the lamb, meat side down, for 3–4 minutes, turning occasionally, until brown all over. Transfer into a roasting dish and set aside to cool slightly.
- Meanwhile, combine the breadcrumbs, crushed peppercorns, lemon juice, oil and parsley in a medium bowl. Mix well and season with salt.
- Firmly press the breadcrumb and peppercorn mixture over the top of the lamb racks, so that it sticks to the meat. Cook the racks for 20 minutes, for medium-rare. Remove the dish from the oven, cover with foil and set aside to rest for 10 minutes.
- Slice and serve with pear and blueberry chutney.
Recipe sourced from Australian Blueberries.