With Easter around the corner, what better time for a gorgeous rack of lamb recipe? This one stays true to that old standby - mint - but adds other flavours in a variation on pesto (e.g. almonds instead of pine nuts). Your taste buds will sing when you try this, and your in-laws will love you. I made one or two very minor tweaks to the original recipe (here), such as substituting capers for anchovies, and I omitted the red wine sauce entirely. Also, I'd argue that the quantity of pesto this recipe makes is enough for two racks of lamb, not three.
To make the 'pesto', coarsely blend or chop 1/2 cup almonds, 1/2 cup mint leaves, 2 T capers, and 1 T garlic. Place in a mixing bowl, add 2 T olive oil and 1 T grainy mustard and mix well. Lightly brush two racks of lamb with more grainy mustard, then spread pesto over top and let sit for 30 minutes. Preheat oven to 400F, then bake for 30-40 minutes or until juices are just pink. Let rest for 10 minutes before cutting between bones and serving. I served with mashed potatoes and peas.