Serves 4
2 tbsp dried pink peppercorns
30g green peppercorns in brine, drained and rinsed
4 French-trimmed racks of lamb, each with four cutlets
Olive oil cooking spray
1 cup beef stock
1/2 cup brandy
1 tbsp good-quality tomato chutney
Garlic mashed potato, to serve

1. Preheat oven to 180ºC. Put peppercorns in a mortar and crush with the pestle until coarsely ground. Spray lamb lightly with olive oil. Press pepper mixture on one side of lamb racks. Put lamb into a baking dish and roast for 25-30 minutes. Remove lamb from the pan and set aside covered to keep warm.
2. While lamb is roasting, combine stock, brandy and chutney in a saucepan over a medium high heat. Bring to a simmer and cook, stirring often for 10 minutes. Scrape pan juices from baking dish into simmering sauce with any juices from rested lamb and stir to combine. Simmer for a further 8-10 minutes, until reduced to a glaze.
3. Cut lamb racks into 2 double cutlets to serve. Serve on a bed of garlic mashed potato and drizzle with sauce.

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