Rack of lamb with an olive and caper crust recipe
Instead of turkey this year, try our Christmas lamb recipe. A showstopper rack of lamb, with an olive and breadcrumb crust, that's ready in just 45 minutes.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
Ingredients
- 2 x 300g lamb racks, French trimmed (see know-how)
- 65g fresh white breadcrumbs
- Grated zest 2 lemons and juice ½
- 20g parmesan or grana padano, finely grated
- 2 tbsp chopped fresh parsley
- 50g black olives, finely chopped
- 1 tbsp capers, chopped
- 4 fresh thyme sprigs, leaves picked and chopped
- Glug olive oil, plus extra to grease
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