To prepare the lamb, combine the garlic, lemon zest, bush spice and olive oil in a mortar and pestle and grind to a paste. Spread the paste all over the lamb cutlets and place in a sealed container in the fridge for at least an hour or overnight.  

For the pesto, roast pepitas for 5-6 minutes, stirring halfway. Allow to cool.  

Combine the pepitas and the remaining pesto ingredients in a food processor and blend until combined. Taste to check for seasoning. Store in the fridge in an airtight container with a thin layer of olive oil over the top to prevent oxidisation.  

For the carrots, place in a baking tray with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes, turning halfway. 

Heat a small frying pan over medium heat with a drizzle of olive oil. Cook the lamb cutlets, about 2 minutes per side for medium rare, or until cooked to your liking.  

Serve the lamb and carrots with extra basil leaves and ¼ cup pesto on the side.