Rack of lamb with basil gravy

Remove the racks of lamb from the fridge and bring up to room temperature. Roughly chop the garlic and place with the zest and juice of two of the lemons in a food processor. Add the pine nuts, 4 tbsp of the olive oil, half the basil and the honey, then season. Blend into a paste then mix in the breadcrumbs and blend again. Place the racks of lamb meat-side down on a roasting tray and smooth the breadcrumb mixture on with the back of a spoon. Roast in a preheated oven at 210°C/ gas mark 7 for 40 mins for rare or 45 mins for medium. Cover with tin foil and rest out of the oven for 15 mins, draining any juices into a saucepan. Cut away long strips of lemon zest from the remaining lemon with a zester and set aside.

To make the gravy, place the saucepan with the juices in on the heat and add the remaining olive oil. Mix in the cornflour and cook for 1 min. Then gradually mix in the white wine and stir, while bringing to the boil. Mix in the remaining basil, half the juice of the remaining lemon and the vegetable stock. Season with pepper and simmer for 1 min until thickened. Arrange the racks on a plate, leaning up against each other and interlinking. Decorate with the lemon zest strips and extra basil leaves. Serve with the gravy.