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.
This sounds so good! I just got some Himalayan pink salt, HimalaSalt, and a variety of organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them out in this recipe. Thanks for sharing!ReplyDelete
@Anderburf, that's a great resource.ReplyDelete
My son has been on a lamb loving kick here lately. Love the idea of calling them lollipops too! Thanks for linking up to Hunk of Meat Monday.ReplyDelete