Because this was such a hit at our Christmas Eve dinner last week, I decided to do it all over again, except this time I added some red pepper flakes to the mix.
Place whole peppercorns - a mixture of white, pink, and black - and Himalayan pink sea salt in a mortar and crush slightly with a pestle. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling.
Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve. Just like last week, I served the lamb with Michelle's spiced apple chutney; but I also offered the option of lignonberry jam from Denmark.