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1
Preheat oven to 190C/fan 170C/gas 5.
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2
Lightly season the lamb racks all over and bring to room temperature on a plate, covered with clingfilm.
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3
In a small pan, melt the butter and marmalade with a little salt and pepper, then stir in the mustard and take off the heat.
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4
Mix in about half of the breadcrumbs - slowly adding enough until you have a good coating.
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5
Spoon the topping evenly across the racks, pressing it down over the meat.
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6
Saute the onion and garlic in 2 tbsp olive oil or butter until lightly caramelised, then mix in the rosemary and chilli.
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7
Place the vegetables in a roasting dish and mix in the caramelised onions, season, then put the lamb racks on top.
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8
Roast in the centre of the oven for 20-30 minutes, depending on the thickness of the meat.
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9
If the crumbs are becoming too dark as it cooks, cover loosely with foil.
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10
Turn the over off and keep the door ajar to let the lamb rest for 5 - 10 minutes before serving.
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11
Place the pumpkin seeds in a small fry-pan with a tbsp olive oil and cook over a medium heat, stirring occasionally until they begin to pop a little.
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12
Take the pan off the heat and leave to cool.
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13
To serve, take the racks and carefully cut in half.
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14
Drizzle the balsamic vinegar over the veg, mix it in and spoon onto 4 warm plates.
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15
Place the lamb on top of the veg.
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16
Decorate with watercress and scatter with pumpkin seeds.
