To make the pesto, toast 25g pine nuts in a pan over a low heat, shaking gently until golden. Put into a food processor
along with a small bunch of basil, 25g grated parmesan, a clove of garlic and 70ml olive oil. Process until smooth, then
season with a little sea salt and freshly ground black pepper. This will keep for a couple of days in the refrigerator.
Score the fat of a rack of lamb – usually about 7 little chops – and season with sea salt and freshly ground black pepper.
Roast in a 200°C oven for about 25-30 minutes, depending on how well done you like it (I like my lamb a little on the pink side!).
Take it out of the oven and let it rest for 5 minutes before carving into chops.
Meanwhile scrape new potatoes and cut in half lengthways and cook until tender, about 15 minutes. Top and tail green beans
and boil for 10 minutes or so, until cooked. Tip potatoes and beans back into a saucepan and add a couple of Tbs of pesto,
together with a little more olive oil to loosen it if necessary. Garnish with fresh basil leaves and serve with the carved chops.