½ cup fresh or dried breadcrumbs 
Handful of fresh herbs (we used oregano and chives)
Telegraph Hill Oregano, Rosemary and Garlic Olive Oil 
1 trimmed lamb rack 
1 lemon, halved
1Tbsp dijon mustard 
½ cup sour cream
75g Food Snob Greek Feta cheese 
1Tbsp Telegraph Hill Manuka Smoke Infused Balsamic Drizzle 
4 vine tomatoes, quartered
5 baby cucumbers, cut into chunks 
Pickled red onions and fresh oregano, to serve 

STEP 1
Preheat your oven to 220 degrees celsius fan bake. Use a food processor to blitz together the breadcrumbs, herbs, a generous drizzle of Telegraph Hill Oregano, Rosemary and Garlic Olive Oil

STEP 2
Place a frying pan over a high heat. Pat your lamb rack dry with a paper towel, and season generously with salt. Drizzle a small amount of oil into the pan, then sear the lamb rack on all sides to caramelise. Whilst searing the lamb, caramelise the cut side of each lemon half alongside.  

STEP 3
Transfer the lamb to a roasting dish or tray, bone-side down/with the meat facing up. Brush the mustard over the seared lamb, then press the breadcrumb mixture evenly over the top. Set the lemon halves alongside the lamb, and bake for 15-20 minutes, or until the crust is golden and the meat is cooked to your liking. Once cooked, set aside and cover in foil to rest. 

STEP 4
Whilst the lamb is cooking, use a blender or hand mixer to combine the sour cream and feta until as smooth as possible. Season with white pepper to taste, and stir in the Telegraph Hill Manuka Smoke Infused Balsamic Drizzle.

STEP 5
To serve, spread the whipped feta over the base of two plates. Slice the lamb rack into 2-4 pieces, then arrange on top. Surround with pieces of tomato and cucumber, and top with pickled red onions, fresh oregano, caramelised lemon and a drizzle of Telegraph Hill Oregano, Rosemary and Garlic Olive Oil.