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1
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped.
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2
With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
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3
Preheat the oven to 400 degrees F.
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4
Generously sprinkle the lamb racks with salt and pepper.
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5
Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat.
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6
Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side.
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7
Transfer the lamb rack meat side up on a heavy large baking sheet.
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8
Repeat with the remaining 2 lamb racks.
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9
Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare.
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10
Transfer the lamb racks to a work surface.
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11
Set aside for 10 minutes.
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12
Cut the lamb between the bones into single chops.
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13
Spread the pesto over 1 cut side of each chop.
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14
Arrange the chops, pesto side up, on plates or a platter, and serve.
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15
Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead.
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16
Cover the pesto and lamb separately and refrigerate.
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17
Allow extra time for the chilled lamb to roast.
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18
Alternately, the racks of lamb can be sliced then broiled before serving.
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19
To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb).
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20
Preheat the broiler.
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21
Arrange the lamb chops in a single layer over 2 heavy baking sheets.
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22
Lightly brush the lamb chops with oil and sprinkle with salt and pepper.
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23
Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare.
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24
Spread the pesto over the chops.
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25
Arrange the chops pesto side up on plates or a platter, and serve.
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26
RECOMMENDED WINE #1: Boroli Barolo 1998
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27
REGION/ORIGIN: Barolo, Piedmont
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28
GRAPE/VARIETAL: Nebbiolo
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29
RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
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30
REGION/ORIGIN: Montepulciano, Tuscany
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31
GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)
