Lamb Racks with Herb Crust

Serves 4

Ingredients:

olive oil spray
3/4 cup fresh white breadcrumbs
¼ cup finely grated Parmesan cheese
2 cloves garlic, crushed
1 tablespoon finely chopped pitted Sandhurst Kalamata olives,
¼ t.phpoon dried oregano
1 tablespoon finely chopped parsley
¼ t.phpoon ground black pepper
2 x 6-cutlet lamb racks
1 egg yolk, lightly beaten
4 Roma tomatoes, halved
2 Sandhurst sun-dried tomatoes, chopped
1 t.phpoon Sandhurst baby capers
steamed green beans, to serve

Here's How:

1. Preheat oven to 200ºC. Spray a medium roasting pan with olive oil. Combine breadcrumbs, cheese, garlic, olives, oregano, parsley and pepper. Lightly brush outside of lamb with egg yolk and coat with breadcrumb mixture, pressing firmly with your fingertips. Place racks, in the prepared pan and spray liberally with olive oil. Roast 30 minutes for medium lamb or to your liking. Transfer to a plate. Cover with foil and let rest 5 minutes.
2. Meanwhile, spray a small, shallow oven dish with olive oil. Place tomatoes, cut side up in the dish and top with sun-dried tomatoes and capers. Spray liberally with olive oil. Roast tomatoes for 12 minutes.
3. Cut racks in half. Serve with roasted tomatoes and beans.