Parmesan Lemon Herb-Crusted Rack of Lamb Served with Olive Muffuletta Roasted Roma Tomatoes - Catell

Ingredients

• 4 x 4-rib racks of Australian lamb
• Salt and pepper to taste
• 2 cups fresh bread crumbs or panko crumbs
• 1 cup parmesan cheese, finely grated
• 1/2 cup parsley, finely chopped
• 2 tablespoons mint leaves, finely chopped
• 2 lemons, zested and juiced
• 1 ounce butter, melted
• 1 egg white
• 4 medium tomatoes, roasted
• Sea salt and pepper
• 4 tablespoons olive oil
• 4 basil leaves, finely chopped