Rack of Lamb with Caper and Olive Crust

Good Pair Days -
  • 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