Requires: Food processor (alternatively use a mortar and pestle)
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line 2 baking trays with baking paper.
Place the carrots, brown sugar, and balsamic vinegar in 1 of the trays. Pour over half of the olive oil and season with salt and pepper to taste. Use your hands to gently toss until well coated. Roast for 30 minutes or until the carrots are tender and caramelised.
Use a food processor (or mortar and pestle) to process the garlic, parsley, pistacchios, and Parmigiano Reggiano. With the motor running, pour the olive oil into the feed tube (alternatively add to the mortar and pestle) and process until well combined and has formed a smooth paste.
Trim any fat from the lamb racks and season to taste. Melt the butter and remaining 30ml of extra virgin olive oil in a large frypan over high heat. Add the rosemary, thyme and lamb racks to the frying pan. Brown the lamb for 3 minutes or until sealed on all sides, then allow to cool slightly.
Use half of the pistacchio crumb to coat the top of each lamb rack, patting down well. Transfer the rosemary and thyme to the second baking tray. Lay the lamb racks on top of the herbs with the pistacchio crumb facing upwards. Bake for 25 minutes for medium or until cooked to your liking. Remove from the oven. Cover loosely with aluminium foil and allow to rest for 5 minutes, then cut each rack into 2 pieces. Serve half of a lamb rack per person with balsamic roasted carrots – buon appetito.
1 garlic clove, roughly chopped|1 bunch flat-leaf parsley, roughly chopped|100g shelled unsalted pistachios|50g Parmigiano Reggiano, finely grated|3 tablespoons extra virgin olive oil