Lamb: Lamb Crusted with Green Peppercorns and Cinnamon

Preheat the oven to 220°C

Break the ciabatta into pieces, spread out on a baking sheet and bake for 10 minutes or unti palely golden.

Process in a blender or food processor to make crumbs

Tip the crumbs into a bowl and add the green peppercorns, cinnamon, garlic and salt, stir in the melted butter.

Spread the mustard over the lamb. Press the crumb mixture onto the mustard to make a thin even crust

Put the racks in a roasting tin and roast for 30 minutes, covering the ends with foil if they start to over brown

Remove the lamb to a carving dish and keep hot and the tented foil.

Skim the fat off the juices in the roasting 10. Stir in the wine, stock and vinegar. Bring to the boil, stirring in any sediment, then lower the heat and simmer for about 10 minutes until reduced to a rich gravy.