Roast rack of lamb with marmalade mustard crumb topping

Preheat oven to 190°C fan bake.

Lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.

In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat.

Mix in about half of the breadcrumbs– slowly adding enough until you have a good coating.

Spoon the topping evenly across the racks, pressing it down over the meat.

Sauté the onion and garlic in 2 tbsp olive oil or butter until lightly caramelised, then mix in the rosemary and chilli.

Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.

Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat.

If the crumbs are becoming too dark as it cooks, cover loosely with foil.

Remove from oven, cover and leave to rest for 5 – 10 minutes before serving.

Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little.

Take the pan off the heat and leave to cool.