We love Scotch & Fillet’s lamb racks; they are moist and ethically raised.

You can swap the coriander out for parsley or a classic basil pesto.

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Serves 4

Ingredients

2 Lamb Racks
Olive Oil
Salt
Pepper

1 ½ bunches of coriander
¼ c pine nuts, almonds or cashews
¼ Parmesan cheese, grated
¼ c Olive oil
Salt and pepper, to taste

Method

Preheat oven to 180°C.

Heat an oven-proof frypan over medium-high heat.

Rub lamb with olive oil, salt and good amount of pepper, and place in the hot pan.

Seal all sides of the racks, then place in the oven to cook through. Roast for around 15 mins for medium, or until cooked to your liking.

Meanwhile, place coriander, nuts, Parmesan, salt and pepper in a small food processor. Blitz for about 30 seconds

Add olive oil and blitz until well combined

If the pesto looks a little thick, slowly add more olive oil until it gets to a consistency you like.

Remove the lamb from the oven, cover and rest for around 10 – 15 mins.

Serve with the pesto and enjoy!