750 gmcarrots, peeled and cut into 1cm dice80 ml (¼ cup)olive oil125 ml (½ cup)hot milk20 gmbutter, diced1 tbspfinely grated ginger4French-trimmed 3-cutlet lamb racks (300gm each), at room temperature2½ tbspfurikake, plus extra to taste (see note)1½ tspdried chilli flakes1 tbspfinely chopped rosemary1garlic clove, finely grated300 gmgreen beans, trimmed1 tsproasted sesame oilLemon wedges (optional), to serveMiso butter75 gmbutter, diced1 tbspwhite miso
Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes). Transfer to a blender and blend with milk, butter and ginger, and season to taste.
Meanwhile, heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb fat-side down and cook, turning occasionally, until browned all over (3-4 minutes). Combine furikake, chilli, rosemary and garlic in a small bowl, then press over the fat-side of lamb, transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare). Rest for 5 minutes.
Toss beans, sesame oil and remaining olive oil in a roasting pan, season and roast until tender (8-10 minutes). Season to taste with furikake.
For miso butter, melt butter in a small saucepan, whisk in miso and keep warm.
Serve lamb cutlets with carrot-ginger purée, roasted beans, miso butter and lemon wedges.