Roast Lamb Racks with Parmigiano & Caper Crust – Sabato

Ingredients

• 140g breadcrumbs
• 50g Parmigiano Reggiano, finely grated
• 1/4 cup Pons capers in brine, drained and chopped
• 1/4 cup mint leaves, finely chopped
• 1/4 cup Italian parsley leaves, finely chopped
• Salt and freshly ground black pepper
• 4 whole trimmed lamb racks, at room temperature
• 4 Tbsp Accoceberry Espelette smooth mustard
• Extra virgin olive oil (EVO)