Olive crusted lamb rack

Olives and lamb are two of my favourite foods so I found a way to combine them. I have olives and capers nearly every night with my dinner. I tried a few variations until I came up with one I like. It looks good and tastes even better and isn't too hard to make. My mum used to make crusted lamb chops when I was younger and I loved them so this carrying on a family tradition of sorts. Plus I have little herb garden so I love using recipes where I can go and grab some fresh herbs.

Ingredients

1 cup	Kalamata olives
2 cloves	Garlic, finely chopped
1 tsp	Capers
1 medium	Lemon zest
1 ½ cups	Panko breadcrumbs
½ cup	Olive oil
1 Tbsp	Fresh parsley, finely chopped
1 Tbsp	Fresh oregano, finely chopped
1 Tbsp	Fresh basil, finely chopped
2	Lamb racks, 6 rib, French trimmed

Directions

1. Pre-heat the oven to 180 degrees.
2. To make the olive crust place the olives, garlic, capers (dried with a paper towel) and lemon zest in a food processor and blend. Then place this mixture into a bowl and add the breadcrumbs, olive oil, parsley, basil and oregano (season with salt and pepper) and combine. (I use Kalamata olives but you can substitute another type of olive if you prefer. You can also use another type of bread crumb).
3. Place the racks in a fry pan and frizzle with olive oil and season with salt and pepper. Brown the racks (in 2 batches if you need to).
4. when browned on both sides, remove and place the racks in a roasting pan and firmly press the olive crust onto the racks.
5. Roast in the oven at 180 degrees for about 20 minutes or until they are cooked to medium rare.
6. Remove from the oven and allow to stand, (covered) for 10 minutes. You can either cut the lamb into individual cutlets or leave the rack intact and serve as is.
7. I serve these with roast potatoes and a green salad.