Roast Rack of Lamb with Butter, Rosemary, Lemon & Garlic Crust

• 1 rack of lamb (6–8 ribs), trimmed
• 2 tablespoons olive oil
• Salt & black pepper, to taste

Herb Crust:

• 3 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• Zest of 1 lemon
• ½ cup fresh breadcrumbs
• 1 tablespoon parsley, chopped

Preheat oven to 200°C.

Bring the lamb to room temperature and pat it dry.

Heat olive oil in skillet and sear lamb until golden.

Mix crust ingredients into a paste.

Press crust onto lamb.

Roast 15–20 minutes.

Rest 5–10 minutes.

Slice and serve.