Roasted Rack of Lamb with Pecan and Cilantro Crust
2 cups pecans, toasted
12 garlic cloves, peeled
4 cups fresh cilantro leaves
1 cup fresh lemon juice
2 cups freshly grated Parmesan cheese
1 cup olive oil
salt and fresh ground pepper to taste
8 racks of lamb, trimmed
Toast the pecans in a preheated 350 degrees F. oven until brown, about 5 to 7 minutes. Let cool. In a bowl of a food processor, place the garlic and pecans. Pulse until it becomes a paste. Add the cilantro, lemon juice, Parmesan and olive oil and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F. Cover the exposed lamb bones with foil to avoid their becoming charred. Place the lamb on a rack in a large roasting pan. Press the paste onto the meat and roast for 20 minutes. Remove from the oven and allow the meat to rest for 10 minutes before carving. Using a long knife, carve the lamb by cutting between the bones. Allow 2 to 3 chops per serving.