Roast Rack of Lamb with Sweet Pea Crust and Pumpkin Aïoli

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

2 Australian lamb racks (4 chops per rack)

Crust:
2 tablespoons frozen peas, defrosted
1/4 cup (1/2 stick) butter, softened
2 tablespoons shelled pistachios, chopped
1/2 cup soft bread crumbs
1 large egg yolk

Pumpkin Aïoli:
4 ounces peeled pumpkin, cut into 1-inch pieces
1/4 teaspoon crushed garlic (optional)
2 tablespoons good quality mayonnaise

Cooking Directions:

1. Preheat the oven and place the lamb racks on a baking tray.
2. For Crust: Mix peas, butter, pistachios, bread crumbs and egg yolk in a food processor or blender until well combined. Press the sweet pea crust onto the top side of the lamb racks (but not on the bones).
3. Bake in the oven for 20 to 25 minutes or until cooked to your liking. Leave to rest in a warm place for 10 minutes before serving.
4. For Pumpkin Aïoli: While the lamb is cooking, steam or microwave the pumpkin until tender. Mash with a fork and allow to cool slightly. Stir in the garlic, and mayonnaise. Spoon into a bowl.
5. To Serve: Cut each rack into 2 and serve with the Pumpkin Aïoli.

Makes 2 servings.

Tip: 1/2 cup canned pumpkin puree may be substituted for the fresh pumpkin.

Recipe and photograph courtesy of the Meat and Livestock Australia.