Sunday roast recipe: Mint-crusted lamb rack with olive salad

Ingredients

• 2 tbsp Dijon mustard
• ¾ cup dried breadcrumbs
• ¼ cup finely chopped mint
• ¼ cup finely grated pecorino, plus extra to serve
• 3 tbsp extra virgin olive oil
• 1.2kg lamb rack, trimmed
• ½ cup green Sicilian pitted olives, chopped
• 1½ cups mixed lettuce leaves
• 2 green tomatoes, quartered
• 1 green chilli, thinly sliced
• 1 cup mint leaves, extra
• ¼ cup buttermilk
• 1 tbsp lemon juice
• 1 tbsp honey