Heat the oven to 180°C (350°F). Roast the wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, two tablespoons extra virgin oil, salt and pepper in a covered tray for 20 minutes. Uncover and cook another five minutes. Remove and increase heat to 190°C (375°F).

While the onions roast, rinse the quinoa and simmer for 12 minutes in 1½ cups of water.

Peel and slice the beets into short fine sticks. Finely slice the radishes and red chili, grate the garlic, zest and juice the lemon. In a large bowl combine all the above ingredients and the onion roasting juices.

Liberally season the lamb racks with salt and pepper. Sear them bone side up on medium in an oiled oven-proof skillet for about five minutes. Finish the rack to medium rare in the hot oven for about 10 minutes. Rest for at least five minutes.

To finish tear the basil leaves into the salad and portion it evenly onto warmed plates. Slice the racks and serve them atop the salad. Drizzle with some extra virgin oil and finish with freshly ground black pepper.