At first, smash all the pepper grains with a blender. Then batter the fillets in the white eggs and then in the peppers so that all the fillet sides are covered with them.
Put some olive oil in a fry pan and brown sauté the rack of lamb. Add salt and pepper and leave it take a rouge color. Continue the baking in a preheated oven at 180 degrees for 12-15 minutes.