1Heat a grill to medium heat. Slice the rack into 8 chops.
2Rub the chops with 2 tablespoons of the pesto sauce. Grill the chops for 3 minutes per side or to desired degree of doneness. Remove from the heat and let rest for 10 minutes.
3Bring a large pot of salted water to a boil. Add the fettuccine and return to a boil. Cook 2 or 3 minutes or according to package directions; drain.
4In a large bowl toss the hot fettuccine with the remaining pesto sauce, olive oil, half and half, and mint. Squeeze two lemon halves over the top. Add more lemon juice to taste.
5To serve: Place 2 chops on each plate with a spoonful of hot fettuccine. Sprinkle with pine nuts and Parmesan cheese, if desired.
Recipe and image provided by the American Lamb Board