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; ...

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