Pepper Crusted Lamb Racks with Blueberry and Pear Chutney

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Serves: 4


  • 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


  1. 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.
  2. Preheat an oven to 200 ° C.
  3. Preheat a large frying pan over high heat.
  4. 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.
  5. Meanwhile, combine the breadcrumbs, crushed peppercorns, lemon juice, oil and parsley in a medium bowl. Mix well and season with salt.
  6. 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.
  7. Slice and serve with pear and blueberry chutney.  

Recipe sourced from Australian Blueberries.