Rack Of Lamb With Herb Crust

• 1 1/2 cups fresh breadcrumbs
• 2 tbsp roughly chopped basil
• 2 tbsp chopped parsley
• 1 clove garlic, peeled and finely chopped
• 2 tbsp olive oil
• 2 None racks of lamb (4-6 cutlets each), well trimmed
• 4 None large tomatoes, halved
• 2 None sun-dried tomatoes, quartered
• 4 None black olives, pitted, finely chopped
• 1 tsp capers

1. Preheat the oven to 400u0b0F.
2. In a bowl, combine the breadcrumbs, basil, parsley, garlic, and 1 tablespoon of oil. Season to taste. Brush the lamb racks with water and place in a roasting pan. Press the crumb mixture thickly onto the outside of lamb.
3. Roast for 15-20 mins, until the meat is pink and juicy, (an extra 10 mins for well done). Cover loosely with foil and leave to rest for 5 mins.
4. Arrange the tomatoes on a baking sheet and top each with a sun-dried tomato quarter, olives and capers. Drizzle with the remaining oil and season. Roast for 5-7 mins, until the tomatoes have softened slightly.
5. Cut the racks in half and serve with the roasted tomatoes.

fresh breadcrumbs, basil, parsley, clove garlic, olive oil, racks of lamb, tomatoes, tomatoes, black olives, capers

Taken from recipes-plus.com/api/v2.0/recipes/26902 (may not work)