Olive Encrusted Lamb Racks

• 2 (1 1/4 lb) lamb racks (a lamb rack usually consists of 8 chops)
• salt & freshly ground black pepper (to your taste)
• 1 cup pitted olive (black or green, a mixture of each is ok)
• 2 tablespoons rosemary
• 2 garlic cloves, peeled
• 1 tablespoon Dijon mustard
• 1 lemon, zest of
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 425F (220C).
2. Pat dry the lamb and cut each rack in half.
3. Set olive oil aside.
4. Place all remaining ingredients in food processor.
5. Process until well blended.
6. In a frying pan, heat olive oil over medium heat and brown lamb on all sides.
7. (You may have to do this in two batches).
8. Spread meat/fat side with the olive paste.
9. Place in roasting pan, bone-side-down.
10. Roast 25 to 30 minutes, or until lamb is cooked as desired.
11. Test for doneness.
12. Cut each group of chops in half and serve.

lamb racks, salt, olive, rosemary, garlic, mustard, lemon, lemon juice, extra virgin olive oil

Taken from www.food.com/recipe/olive-encrusted-lamb-racks-58297 (may not work)