4 cloves garlic, peeled
1/2 c. walnuts, lightly toasted
1 1/2 c. cilantro leaves (fresh coriander)
1/4 c. fresh lemon juice
1/4 c. olive oil
1/2 c. freshly grated Parmesan cheese
1/4 tsp. cayenne pepper
Salt & freshly ground black pepper to taste
2 trimmed racks of lamb, about 1 1/2 lbs. each

1. Place garlic, cilantro, and walnuts in food processor; process to coarse paste. Add lemon juice, olive oil and Parmesan cheese; process until smooth. Season with cayenne, salt and pepper.

2. Preheat oven to 450 degrees.

3. Coat racks of lamb generously on both sides. (If there's extra, save it to serve with cooked lamb.) Place racks of lamb, meat side down, in a rack in a roasting pan. Roast 15 to 20 minutes for medium rare meat.

4. Let lamb "set up" 5 to 10 minutes before carving. Use large, thin knife to cut racks between bones into chops. 3 to 4 chops per person.