Rosemary and Scallion Crusted Rack of Lamb
Serves 2

1 1/4-pound Rack of Lamb, trimmed and frenched                              
2 Tbsp. Sun Dried Tomato Pesto
1 1/2 Tbsp. Olive Oil
1/4 tsp. Red Pepper Flakes
2 tsp. Garlic, minced
3 Tbsp. Scallions, thin slices
2 tsp. Rosemary, chopped
1/2 cup Fresh Bread Crumbs
Salt and pepper to taste

   In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, spread the pesto evenly on the meat side of the rack. Pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and serve.