Name: Roast Racks of Lamb with New Potatoes and Mint Pesto
Yield: 4 Servings
Ingredients: 1/2 cup plus 1 tablespoon olive oil; 6 garlic cloves, minced; 2 tablespoons Dijon mustard; 1 3/4 pounds unpeeled new red potatoes (about 22 1 1/2-inch-diameter), scrubbed, quartered; 2 racks of lamb (about 1 1/4 to 1 1/2 pounds each), trimmed, frenched; 2 cups (packed) fresh mint leaves; 3/4 cup olive oil; 1/4 cup fresh lemon juice; 4 garlic cloves; 1 teaspoon salt; 1/2 teaspoon dried crushed red pepper; Fresh mint sprigs

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