Mediterranean lamb rack

I am a novice cook and this is the most complicated recipe I have created and attempted. It took a few goes to get the combination right but this dish is packed full of flavour and colour. I love the strong, fresh flavours of feta and sundried tomatoes and can eat pistachio nuts by the bagful so this combines some of my favourite flavours. I used a french trimmed lamb rack with 8 cutlets.

Ingredients

1 kg	Lamb rack (Main)
¼ cup	Olive oil
¼ cup	Pistachio nuts, (shelled)
2 Tbsp	Flat leaf (Italian) parsley, finely chopped
½ small	Lemons
100 g	Feta
100 g	Sundried tomatoes
¼ cup	Pitted black olives

Directions

1. Preheat the oven to 200C degrees.
2. To prepare the crust mix the pistachio nuts, olive oil, 1 tablespoon of finely chopped parsley and the juice and zest of your lemon in a blender and blend until a paste has formed. Place this in a bowl and set aside.
3. For the stuffing, chop the olives, feta, sundried tomatoes and parsley and place in a bowl.
4. To prepare the lamb, make sure the fat has been trimmed from the top. I find it easier to divide the cutlets into serves at this point rather than afterwards. Slice the lamb just under the bone about 1 cm to make a slit for the stuffing. Spoon the stuffing into the slits and tightly pack it. Place the cutlets into an oven dish face down.
5. Drizzle olive oil over the cutlets. Tightly press the pistachio mixture over the cutlets. Cook for about 20 -25 minutes.
6. I also add any vegetables to the oven dish to roast at the same time.
7. Let the lamb rest for about 5 minutes then serve with vegetables. Any crust or stuffing that falls out can be scooped up and served with the lamb.