Ingredients
1/4c canola oil
4x8oz baby racks of lamb frenched
Fine sea salt
freshly ground black pepper
1/2c honey, heated until liquid
1c shelled pumpkin seed toasted and pulsed ina food processor until coarsely chopped
Preparation
Position rack in the top 1/3 of oven and preheat to 450F
heat oil in a large,heavy skillet over medium high heat.Season racks with sea salt and pepper. Add racks meaty side down and cook until browned, about 5min. Stand racks on end and then another, about 1min/end. Place on a rack in a roasting pan and transfer to the oven. Roast for 15min, or until an instant read thermometer inserted in the thickest part reads 130F for medium rare
Remove from the oven and tent loosely with aluminum foil, and let rest for 10-15 min so juices can settle. Heat the honey in a small suacepan or microwave until just liquid. Brush the honey over the lamb and coat with the pepita seeds
To Serve, spoon Pasilla-Tomatillo Sauce in the center of each of 4 plates. Cut each rack in half crosswise and arrange the halves on the plates. Serve hot
