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)

1. 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.

2. Drop fettuccine into boiling water and return to boil. Cook 2 or 3 minutes or as needed; drain.

3. Toss hot fettuccine with remaining pesto sauce, oil, half and half and mint. Halve lemons; squeeze juice over pasta, to taste.

4. Serve 2 chops per serving with hot fettuccine.

5. Sprinkle with pine nuts and Parmesan cheese, if desired.

Photo and recipe: American Lamb Board