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


  • 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


  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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