YIELD: 4 SERVINGS
1 rack of lamb, Frenched
7 oz. prepared pesto sauce, divided
9 oz. fresh fettucine
⅓ cup olive oil
⅓ cup half and half
⅓ cup fresh mint leaves
1 to 2 lemons
⅓ cup pine nuts, toasted (optional)
¼ cup Parmesan cheese, grated (optional)
Slice rack into 8 chops. Rub chops with 2 Tbsps. pesto. Grill chops over medium heat for 3 minutes per side or to desired degree of doneness.
Drop fettuccine into boiling water and return to boil. Cook 2 or 3 minutes or as needed; drain.
Toss hot fettuccine with remaining pesto sauce, oil, half and half and mint. Halve lemons; squeeze juice over pasta, to taste.
Serve 2 chops per serving with hot fettuccine.
Sprinkle with pine nuts and Parmesan cheese, if desired.
Photo and recipe: American Lamb Board