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Ingredients

• 1 handful flat leaf parsley
• 1/2 tsp choppedleaves rosemary
• 1/2 tsp chopped thyme, leaves only
• 1 cloves garlic, roughly chopped
• 125 g white breadcrumbs, half dry and half fresh
• 2 French-trimmed racks of lamb
• 50 g butter
• 2 tbsp olive oil
• 3 tbsp Dijon mustard

• 3 tbsp olive oil, plus extra for drizzling
• 4 small vine-ripened cherry tomatoes
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• 1 large courgette, cut into 5 mm dice
• 10 black olives, pitted
• 1 leaves basil

Description

Angela Hartnett Serves Succulent Roast Lamb With A Garnish Of Courgettes, Tomatoes And Olives

UK TV