Pink salt and peppercorn crusted lamb rack with Pinotage butter and wild mushrooms
½ cup Pinotage 1 bay leaf ½ shallot, chopped 60g butter, softened 1 x 4-cutlet lamb rack 1 garlic clove, sliced 2 sprigs rosemary 1T Dijon mustard 2T pink peppercorns 2T pink salt ¼ French loaf, in breadcrumbs 250g mixed wild mushrooms mashed potato, to serve
Reduce wine, bay leaf and shallot until thick and syrupy. Allow to cool, discard the bay leaf and mix into the butter. Roll into a log using cling wrap and refrigerate until firm. Stud the lamb rack with the garlic slices and rosemary sprigs. Sear in a hot pan until browned on all sides. Spread the mustard on the lamb. Mix the pepper, salt and breadcrumbs and roll the lamb in the mixture to coat. Bake at 180°C for 15-20 minutes for medium rare. Allow to rest for 5 minutes. In the meantime, sauté the mushrooms in a little butter and season well. Serve the lamb topped with a slice of Pinotage butter on a bed of mashed potato with the wild mushrooms.