Rack of Lamb with Caper and Olive Crust
Rack of Lamb with Caper and Olive Crust



  • 2 x 300g French Trimmed lamb racks
  • 65g fresh breadcrumbs
  • 2 lemons, zest only
  • 20g grated parmesan
  • 2 tbsp chopped parsley
  • 50g chopped black olives
  • 1 tbsp chopped capers
  • 4 thyme sprigs, leaves picked
  • Glug of olive oil
  • Preheat the oven to 220C. Make the crust by combining the breadcrumbs, half the zest, the cheese and the chopped parsley in a bowl. Prepare the olive paste by chucking the olives, capers, thyme and remaining zest in a food processor, and whizzing to a coarse paste. Smear the paste all over the meat, then press into the breadcrumbs to coat.
  • Pop the lamb racks onto a baking tray and roast for 20 mins (for rare). Remove from the oven and leave to rest for 5 mins, then serve with steamed kale and potatoes.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box