Recipe: Roast Rack of Lamb with White Quinoa & Pepita Pesto

Ingredients

• Rack of Pasture Fed Lamb
• 3/4 cup pepita seeds
• 2 gloves of roasted garlic
• 1 cup of chopped fresh herbs (e.g. parsley, basil & mint)
• 1/2 cup grated parmesan
• Salt and pepper to taste
• 1 cup of olive oil
• 3 cups uncooked white quinoa

Method

• Preheat oven to 180°C.
• In a food processor, add pepita seeds, garlic, fresh herbs, parmesan, salt, pepper, and olive oil and blend on low speed until pesto consistency is achieved. If its too thick add a little more olive oil.
• Place lamb rack, bone side down, on a shallow ovenproof tray lined with baking paper. Spread a thick layer of pesto over the top of the lamb and then coat with uncooked quinoa.
• Bake for 25 minuets for medium or until cooked to your liking.
• Transfer to a large plate and cover loosely with foil. Set aside for 5 minutes to rest.
• Carve lamb into cutlets and serve topped with extra pesto.  Serve with a slide salad in summer or mash and beans in winter.