1. Preheat oven to 180ºC 2. Trim the lamb of all excess fat so you are left with a nice trim crown. Scrape excess sinew off bones. 3. Add pine nuts, parsley, onion, basil and garlic to a food processor and pulse until smooth. Add egg yolk, season with salt and pepper and pulse to combine. 4. Seal lamb rack in a hot oiled frypan to keep in the juices. 5. Place the lamb rack on a baking tray, then using your hands slowly apply pesto onto outside face of the lamb rack. Ensure you pat it down at all times to form a crust. 6. Bake for approximately 30 minutes. RED WINE JUS 1. Add beef stock to a pan and reduce by half, add red wine and again reduce by half, this will leave you with a jus reduction. VEGETABLES 1. Steam or microwave vegetables until tender. 2. To make the bacon bundled beans, fry or microwave bacon rashers until just cooked. Wrap 4 cooked beans in each bacon strip. 3. To make stuffed squash, use a melon baller or teaspoon to scoop out the top centre of the cooked squash and fill the hole with a cherry tomato. To serve, carefully slice the lamb rack and drizzle with red wine jus. Arrange lamb on a plate and surround with the new potatoes, baby carrots, bacon bundled beans and stuffed squash.