1.Combine rosemary, egg white and the pesto in a bowl, add breadcrumbs and parmesan and stir until ingredients bind together.
2.Brush meat on lamb racks with a little oil then press the pesto mixture firmly over racks to give an even crust.
3.Place racks on an oven tray and bake in a 180C preheated oven for about 25 minutes or until crust is light golden.
4.Remove racks from oven, cover with foil and stand 5-10 minutes before serving. Serve racks with vegetables of your choice.
Recipe is best prepared as required. “Frenched” lamb racks have been trimmed of fat. They are available from butchers and most supermarkets.Note