- 16 garlic cloves, peeled, halved
- 4 teaspoons corn oil
- 1 cup shelled pumpkin seeds
- 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed, halved
- 1/2 cup crumbled feta cheese (about 3 ounces)
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1/2 cup chopped brine-cured olives (such as Kalamata)
- 1/4 cup chopped fresh cilantro
- 1/4 cup Dijon mustard
- Chipotle Sauce
- Preheat oven to 425°F. Oil heavy large baking sheet. Toss garlic with 2 teaspoons corn oil in small bowl. Transfer to baking sheet. Roast 6 minutes. Add pumpkin seeds; toss to coat. Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer. Transfer to rack; cool. Maintain oven temperature.
- Transfer garlic-pumpkin seed mixture to processor. Grind until coarse puree forms. Mix in remaining 2 teaspoons corn oil.
- Using long sharp knife and starting at 1 end of lamb, cut slit in center of each lamb rack half, extending slit to opposite end of lamb. Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole. Combine feta, sun-dried tomatoes, olives and cilantro in large bowl. Fill hole in each lamb rack with feta mixture, dividing equally.
- Transfer lamb to prepared baking sheet. Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half. Roast lamb until meat thermometer inserted near center of lamb registers 135°F. for medium-rare, about 25 minutes. Let lamb rest 15 minutes. Spoon 1/3 cup Chipotle Sauce onto each plate. Place 1 lamb rack half atop sauce on each plate. Serve, passing re-maining sauce separately.