Preparation time: 30 min
Standing time: 2 hours or overnight
Cooking time: 30 min
1 lamb rack (8 to 9 ribs)
60 ml (¼ c) olive oil
5 garlic cloves, crushed
2 sprigs rosemary, chopped
4 sprigs thyme, chopped
sea salt and freshly ground black pepper
250 ml (1 c) pumpkin seeds
3 garlic cloves
60 ml (¼ c) grated Parmesan cheese
small handful of mint
15 ml (1 T) lemon juice
125 ml (½ c) olive oil
salt and pepper
1 Clean the top of the rib bones well by scraping away the meat and sinew with a sharp knife. Cut the rack in half.
2 Mix the olive oil, garlic, rosemary and thyme in a bowl. Rub the meat with the mixture, wrap in clingfilm and marinate for 2 hours or preferably overnight.
3 Preheat oven to 190 °C.
4 Scrape the herbs from the lamb. Heat a large frying pan until hot and sear the fatty side of the meat until golden. Transfer to a roasting pan and roast for 20 minutes. Allow to rest before carving. Season with sea salt and black pepper.
5 Pesto: Put the pumpkin seeds on a baking sheet and toast in the oven for 4 minutes or until fragrant. Remove from the oven and allow to cool.
6 Blitz the pumpkin seeds and garlic in a food processor until fine. Add the Parmesan cheese, mint and lemon juice and blitz until well blended and thick. Add the olive oil and season with salt and pepper.