Amelia Park Lamb Cutlets with Burnt Carrot Hummus & Chimichurri

Ingredients

• 1 rack of Amelia Park lamb or 8 pre-cut cutlets
• Olive oil
• Salt
• Large bunch of rosemary
• Bunch thyme
• Butchers twine
• 1 bunch baby carrots with green tops on
• 1 tin of chickpeas
• 2 cloves garlic
• 1 tbsp tahini
• Juice of ½ lemon
• ¼ cup Block 275 canola oil
• 1 tbsp toasted sesame
• 1 tsp toasted cumin seeds
• Sea salt
• 1 small shallot finely chopped
• 2 cloves garlic finely chopped
• 1 bunch mint chopped
• Small bunch coriander
• Washed carrot tops
• 1 tbsp red wine vinegar
• ¼ cup olive oil
• 1 tsp salt