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1
Preheat oven to 425F.
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2
Oil heavy large baking sheet.
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3
Toss garlic with 2 teaspoons corn oil in small bowl.
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4
Transfer to baking sheet.
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5
Roast 6 minutes.
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6
Add pumpkin seeds; toss to coat.
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7
Roast until seeds and garlic are golden brown, stirring once, about 5 minutes longer.
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8
Transfer to rack; cool.
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9
Maintain oven temperature.
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10
Transfer garlic-pumpkin seed mixture to processor.
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11
Grind until coarse puree forms.
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12
Mix in remaining 2 teaspoons corn oil.
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13
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.
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14
Insert handle of wooden spoon into slit, enlarging slit to 3/4-inch-diameter hole.
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15
Combine feta, sun-dried tomatoes, olives and cilantro in large bowl.
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16
Fill hole in each lamb rack with feta mixture, dividing equally.
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17
Transfer lamb to prepared baking sheet.
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18
Spread mustard over rounded side of lamb; press 1/4 of pumpkin seed coating into mustard on each lamb rack half.
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19
Roast lamb until meat thermometer inserted near center of lamb registers 135F.
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20
for medium-rare, about 25 minutes.
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21
Let lamb rest 15 minutes.
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22
Spoon 1/3 cup Chipotle Sauce onto each plate.
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23
Place 1 lamb rack half atop sauce on each plate.
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24
Serve, passing re-maining sauce separately.
