Spice-Crusted Lamb Racks and Roasted Carrots

Ingredients

• 480 gram rainbow baby (dutch) carrots, peeled
• 1/4 cup (60ml) olive oil
• 1/2 teaspoon dried chilli flakes
• 2 tablespoon kalonji seeds or black sesame seeds
• 2 tablespoon sesame seeds
• 1 clove garlic, crushed
• 4 x 4 french-trimmed cutlet lamb racks (600g)
• 50 gram red sorrel or rocket leaves
• 1/2 cup loosely packed fresh flat-leaf parsley leaves