green peppercorn- crusted lamb rack with crunchy potatoes
1 teaspoon green peppercorns 1 teaspoon fennel seeds 2 cloves garlic, crushed 400g waxy potatoes, thinly sliced 1 tablespoon olive oil, plus extra, for brushing sea salt and cracked black pepper 400g French trimmed lamb rack watercress springs, to serve
Preheat oven to 220C. Grind peppercorns, fennel and garlic in a mortar and pestle. Place the potato and oil in a bowl, sprinkle with salt and pepper and mix to combine. Place the potatoes, overlapping, on a lightly greased 19cm x 29cm baking tray. Roast for 15 minutes. While the potato is cooking, heat a non- stick frying pan over high heat. Brush the lamb with oil and sprinkle with salt and pepper. Cook for 3- 4 minutes or until browned. Coat the lamb with the peppercorn mixture and add to the tray with the potato. Roast for a further 12- 15 minutes for medium- rare or until cooked to your liking. Cover with foil and stand for 10 minutes. Serve lamb with potatoes and watercress. Serves 2.