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Spring Lamb Rack with Caper and Herb Crust

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Ingredients

  • 1 tablespoon olive oil, plus extra to drizzle
  • 2 French-trimmed 8-cutlet lamb racks
  • 8 eschalots, halved

For the caper & herb crust

  • 2 tablespoons salted capers, rinsed, drained
  • 4 rosemary sprigs, leaves picked
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 8 garlic cloves
  • 2 tablespoons olive oil
  • Finely grated zest and juice of 1 lemon
  • 2/3 cup chopped peanuts

Preparation

Click here for preparation method.

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