By A la Carte on November 20, 2005
"I had olives I needed to use up, and a rack of lamb... The depth of the lamb really took well with the strong flavor of the crust. I served it with mashed cauliflower and cheese."
Serving Size: 1 (251 g)
Servings Per Recipe: 2
"This is a great recipe. I have to admit, I looked to see where the chef who posted this was from because it is quite similar to an entree that my future Step Son created and had featured as a Special at the restaurant where he works (William Penn Inn, quite well known in my neck of the woods) throw out the mint jelly for this lamb recipe, it's a keeper. My only advise to others making this is to watch it like a hawk, because the olives can and will burn if not tended to. "