INGREDIENTS

• 1 1/2 cups (100g) fresh breadcrumbs
• 2/3 cup (50g) finely grated parmesan
• 1/4 cup (40g) pine nuts, toasted
• 1 1/2 cups rocket, plus extra to serve
• 1/2 cup basil leaves
• 3/4 cup (185ml) extra virgin olive oil
• 4 x 4- or 5-cutlet lamb racks
• 2 tbs wholegrain mustard
• 250g punnet vine-ripened cherry tomatoes
• 600g waxy potatoes (such as kipfler), boiled, halved
• 200g green beans, blanched
• 2 tbs lemon juice

Rocket cream:

• 1/2 cup (150g) whole-egg mayonnaise
• 100g creme fraiche
• 3 cups rocket
• 1 garlic clove, crushed
• 1 tbs wholegrain mustard

METHOD

1. Preheat the oven to 190°C.
2. For the rocket cream, place all the ingredients in a food processor, season, then whiz until smooth. Keep chilled until ready to serve.
3. Place the breadcrumbs, parmesan, pine nuts, rocket and basil in a small food processor, season, then whiz to combine. With the motor running, slowly add 100ml oil until a coarse paste forms. Set aside.
4. Place 1 tablespoon oil in a large frypan over medium-high heat.
5. Season the lamb, cook in batches, for 2-3 minutes each side until browned, then allow to cool completely. Brush the meat-side of each rack with the mustard, then pat on the pesto crumb mixture.
6. Place the lamb racks on a baking tray, then roast for 5 minutes. Add the tomatoes to the tray and roast for a further 5 minutes for rare lamb or until cooked to your liking and the tomatoes have softened. Rest lamb, loosely covered with foil, for 5 minutes.
7. Place the tomatoes, potatoes, beans, lemon juice and remaining cup (60ml) oil in a bowl. Season, then toss to combine.
8. Arrange the lamb and vegetables on a platter and serve with extra rocket and the rocket cream. Serves 4-6.

Recipe by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.