1 tbsp olive oil, plus extra to drizzle
2 French-trimmed 8-cutlet lamb racks
8 eschalots, halved
CAPER + HERB CRUST
2 tbsp 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 tbsp olive oil
Finely grated zest + juice of 1 lemon
2/3 cup (100g) chopped peanuts
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.
Heat the oil in a frying pan 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.
Preheat the oven to 200°C.
Place eschalot on a baking tray, drizzle with oil and place the lamb on top. Roast for 35 minutes for medium-rare or until cooked to your liking. Rest for 10 minutes.
Carve the lamb and serve with the roasted eschalot.
Serve with rhubarb compote if you can get your hands on it in a gourmet food store. It pairs amazingly well with this lamb recipe.