Parmesan lemon and herb crusted rack of lamb with olive muffuletta and roasted roma tomatoes
4 x 4-rib racks of Australian lamb
salt and pepper to taste
2 C fresh bread crumbs or panko crumbs
1 C parmesan cheese, finely grated
½ C parsley, finely chopped
2 Tbsp mint leaves, finely chopped
2 lemons, zested and juiced
1 Tsp butter, melted
1 egg white
4 medium tomato
sea salt and pepper
4 Tbsp olive oil
4 basil leaves, finely chopped
¾ C stuffed olives (pimento)
¼ C kalamata olives, pitted
½ C giardiniera (Italian pickled vegetables)
2 large pepperoncini Tuscan peppers (pale yellow long peppers)
4 pickled onions
1 tsp oregano, dried
2 Tbsp olive oil
1 lemon, juiced
cracked black pepper
Preheat oven to 375°F.
Season the Australian lamb racks well with salt and pepper, brown in a hot pan with a little oil and let cool.
In a large bowl combine the breadcrumbs, parmesan, parsley, mint leaves, lemon zest and juice, butter and egg white and mix well.
Press mixture firmly onto the outside skin of the lamb rack in a thick crust.
Place lamb racks into a shallow baking dish crust side up and roast 20 minutes until crust is golden brown. Remove from oven and allow to rest, uncovered, 10 minutes.
Place tomatoes in a baking tray and sprinkle with a little sea salt and black pepper. Dot crushed garlic over the tomatoes and drizzle with olive oil. Place in the oven with the lamb and bake 15-20 minutes.
Combine all the muffuletta ingredients in a large bowl and mix well.
Slice the Racks in half and serve accompanied with Muffuletta and roasted tomatoes.