Rack Of Lamb With Herb Crust - cooking recipe

Ingredients

1 1/2 cups fresh breadcrumbs
2 tbsp roughly chopped basil
2 tbsp chopped parsley
1 clove garlic, peeled and finely chopped
2 tbsp olive oil
2 None racks of lamb (4-6 cutlets each), well trimmed
4 None large tomatoes, halved
2 None sun-dried tomatoes, quartered
4 None black olives, pitted, finely chopped
1 tsp capers

Preparation

Preheat the oven to 400\u00b0F.
In a bowl, combine the breadcrumbs, basil, parsley, garlic, and 1 tablespoon of oil. Season to taste. Brush the lamb racks with water and place in a roasting pan. Press the crumb mixture thickly onto the outside of lamb.
Roast for 15-20 mins, until the meat is pink and juicy, (an extra 10 mins for well done). Cover loosely with foil and leave to rest for 5 mins.
Arrange the tomatoes on a baking sheet and top each with a sun-dried tomato quarter, olives and capers. Drizzle with the remaining oil and season. Roast for 5-7 mins, until the tomatoes have softened slightly.
Cut the racks in half and serve with the roasted tomatoes.