Ingredients

• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard, preferably coarse
• 1 tablespoon fresh rosemary leaves
• 6 cloves garlic
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper
• Two 8-rib racks of lamb (about 2 pounds each), Frenched
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 cloves garlic
• Kosher salt and freshly ground black pepper

Instructions

1. Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
2. For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
3. Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
4. For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
5. Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.