Spring Lamb Rack With Caper And Herb Crust

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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
634
FAT
156%
CHOL
54%
SOD
13%

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Ingredients for 6 servings

1 tablespoon olive oil, plus extra to drizzle

2 French-trimmed 8-cutlet lamb racks

8 eschalots, halved

2 tablespoons 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 tablespoons olive oil

Finely grated zest and juice of 1 lemon

2/3 cup (100g) chopped peanuts

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