Herb Crumb-Crusted Rack of Lamb with Parsley-Mint Pesto

For the lamb

• 2 tablespoons grapeseed oil
• 2 racks of lamb, frenched
• Salt and pepper to taste
• 1/2 cup Dijon mustard
• 2 tablespoons fresh chives, very thinly sliced
• 2 tablespoons fresh parsley, finely chopped
• 2 cups panko breadcrumbs

For the parsley-mint pesto

• 1 clove garlic
• 2/3 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1 scallion, thinly sliced on the bias
• 2 tablespoons sliced almonds, toasted
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil

1. 1

   With the food processor running, drop in the clove of garlic and process until minced.

2. 2

   Add the mint, parsley, scallions, almonds, lemon zest and lemon juice. Process until you have a smooth paste. Drizzle in the olive oil while the food processor is running. Puree until smooth.

3. 3

   Season with salt and pepper to taste and set aside.

4. 4

   Preheat the oven to 350°.

5. 5

   Season the lamb on both sides with salt and pepper to taste.

6. 6

   Heat a sauté pan over medium-high heat and add the oil.

7. 7

   Sear the lamb in the hot pan, presentation side down, until deep golden brown on each side. Transfer the lamb to a rack set in a roasting pan.

8. 8

   In a small bowl mix together the Dijon mustard, chives and parsley, and brush this mixture on just the presentation side of the lamb. Press the breadcrumbs onto the Dijon crust.

9. 9

   Bake in the oven, breadcrumb side up, until the thickest part of the chop reaches an internal temperature of 125º to 130°, 10 to 12 minutes.

10. 10

    Allow the lamb to rest for 10 minutes on a cutting board with a juice groove. Cut the chops apart between the bones and serve with Parsley-Mint Pesto.