Rack Of Lamb With Herb And Olive Crust

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1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla

1/4 cup coarsely chopped parsley

1 1/2 tbsp fresh thyme

2 x cloves of garlic, coarsely chopped

Pinch of crushed red pepper flakes

1 1/2 tbsp mayonnaise

2 x racks of lamb (7-8 ribs each, trimmed or frenched)

salt and pepper

3/6 cup breadcrumbs

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