Ingredients
½ cup shelled pumpkin seeds (pepitas)
22.5ml/1½tbsp flour
¾ cup fresh white breadcrumbs
2 tbsp fresh coriander, minced
seasoning
1 tbsp milk
1 egg, beaten
oil
1 onion, cut into large chunks
sprigs of fresh rosemary
2x6-bone trimmed rack of Exe Valley lamb (or equivalent)
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Dry fry the pumpkin seeds (pepitas) until lightly toasted. Mix the seeds with flour, breadcrumbs, coriander and seasoning to taste.
3. Mix egg and milk together in a small bowl and brush lamb all over with the egg wash and then dip all sides in pepita mixture, patting to adhere.
4. Refrigerate for 15 minutes or more, to set the crust.
5. Heat a little oil in a large, heavy frying pan and seal the lamb on all sides.
6. Put the onion on the bottom of a roasting tin, cover with sprigs of rosemary and top with the sealed racks of lamb, fat side up.
7. Roast for 25 minutes and remove from oven. Tent with foil and let it rest for 10 minutes before carving into chops. The lamb will be quite pink. If you prefer more well done, roast for an additional 5 minutes. Serve.
