Serves up to 6

1/2 cup pine nuts, toasted and roughly chopped
2 cups flat-leaf parsley, chopped
2 tbsp sage leaves, chopped
4 cloves of garlic, crushed
salt and freshly ground pepper
3 tbsp olive oil
2 x 375g French cut racks of lamb (4 to 6 chops per rack)

Pre-heat oven to 375 degrees. Combine pine-nuts, parsley, sage, 1 tbsp of olive oil, and garlic in a small bowl (it should form a paste-like mixture) and set aside.  Season the racks with salt and pepper.  Coat the lamb with the pine-nut mixture, pressing in with your hands so they adhere to the rack, forming a thick layer on the outside.  Place the lamb on a rack in a baking dish and cook for 25-30 minutes or until cooked to desired doneness. 

(Although it is preferable to sear the rack first, the pine-nut mixture will not stick effectively to the rack if this is done first.  So in this case, forego the searing step and cook the racks longer in the oven).

photography: Roderick Chen