Ingredients

• 1 cup lightly packed fresh mint leaves
• 1 cup lightly packed fresh arugula leaves
• 1/2 cup walnuts, toasted
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1 teaspoon kosher sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

Blend the mint, arugula, nuts, cheese, lemon juice, garlic, salt, and pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Season lamb with salt and pepper. Heat  2 tablespoons oil cast iron skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, approximately 3 minutes per side. Then place rack meat side down on a baking sheet and repeat with other 2 racks.

Place lamb in oven and roast for 20 minutes for medium rare.  Transfer the lamb racks to a work surface. Let rest for 10 minutes. Cut the lamb between the bones into chops. Spread the pesto over 1 one side of each chop. Place on large platter with pesto side up.