Feta Stuffed Rack Of Lamb With Pumpkin Seed Crust

Directions

1. Preheat oven to 425 degrees. Oil heavy large baking sheet. Toss garlic with 2 tsp. corn oil in small bowl. Transfer to baking sheet. Roast 6 min. Add in pumpkin seeds; toss to coat. Roast till seeds and garlic are golden, stirring once, about 5 min longer. Transfer to rack; cold. Maintain oven temperature.
2. Transfer garlic-pumpkin seed mix to processor. Grind till coarse puree forms. Fold in remaining 2 tsp. corn oil.
3. Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dry tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mix, dividing equally.
4. Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb till meat thermometer inserted near center of lamb registers 135 degrees for medium-rare, about 25 min. Let lamb rest 15 min.
5. Spoon 1/3 c. Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing remaining sauce separately.
6. This recipe yields 4 servings.
7. Comments: At the restaurant, the lamb is served with cilantro-corn mashed potatoes.