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1
Preheat Oven to 450 degrees F.
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2
Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
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3
Add lemon juice, olive oil and parmesan.
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4
Process until smooth.
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5
Season with cayenne salt and ground pepper.
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6
Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
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7
Place the lamb racks meat side down, in a shallow roasting pan.
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8
Roast 15-20 minutes, uncovered, for medium-rare meat.
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9
Let the lamb rest for5-10 minutes before carving.
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10
Using a sharp carving knife, cut the racks between the bones, into chops.
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11
Serve 3-4 chops per person.
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12
SALSA VERDE.
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13
Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
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14
Add the anchovies, garlic and lemon juice and process again until smooth.
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15
With the machine running, pour the oil in a steady stream through the feed tube.
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16
This makes a glistening green sauce.
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17
Transfer the sauce to a bowl and stir in the eggs and capers.
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18
Season to taste with salt and pepper.
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19
Store in refrigerator, but let warm to room temperature before serving.
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20
Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.
