Step 1

Roughly chop mint, garlic and nuts in a food processor. With motor running, pour in 100ml oil, zest and juice and process to a firm paste. Season and set aside.

Step 2

Heat the extra tablespoon of oil in a large frypan over high heat. Season the lamb racks and brown in batches until sealed on all sides, then cool. Stand racks with bones facing upwards and coat the top of the meat with paste, patting down well. Chill for 15 minutes to firm.

Step 3

Preheat oven to 200°C. Place lamb in a baking tray and roast for 10-12 minutes for medium, or until cooked to your liking. Set aside to rest for 5 minutes, then cut each rack into 2 pieces. Drizzle with any pan juices and serve with salad.