Rack of lamb with an olive and caper crust recipe | delicious. magazine

Ingredients

• 2 x 300g lamb racks, French trimmed (see know-how)
• For the breadcrumb crust
• 65g fresh white breadcrumbs
• Grated zest 2 lemons and juice ½
• 20g parmesan or grana padano, finely grated
• 2 tbsp chopped fresh parsley
• For the olive paste
• 50g black olives, finely chopped
• 1 tbsp capers, chopped
• 4 fresh thyme sprigs, leaves picked and chopped
• Glug olive oil, plus extra to grease