Spring lamb rack with caper and herb crust

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 (100g) chopped peanuts

METHOD

1. Preheat the oven to 200°C (382˚F)
2. For the crust, place the capers, herbs, garlic, oil, lemon zest and juice and a generous amount of freshly ground black pepper in a food processor and whiz for 1 minute or until very finely chopped. Add the peanuts and process until just combined. Set aside.
3. Heat the oil in a frypan over medium heat. Season lamb, then in 2 batches, cook, turning, for 1 minute each side or until browned. Rest for 15 minutes, then press crust onto each lamb rack.
4. Place eschalot on a baking tray, drizzle with oil and place the lamb on top.
5. Roast for 35 minutes for medium-rare or until cooked to your liking. Rest for 10 minutes.
6. Carve the lamb and serve with the roasted eschalot.