Crown Roast of Lamb with Mint and Green Onion Pesto Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground fennel
• 3 tablespoons extra-virgin olive oil
• 2 racks of lamb, frenched, fat caps trimmed
• 4 cups fresh mint leaves
• 2 cups fresh cilantro leaves, with some tender stems
• 1/2 cup slivered almonds, toasted
• 1 teaspoon kosher salt
• 4 green onions, green and light green parts only, roughly chopped
• 1 clove garlic, roughly chopped
• 1 Fresno chile, seeded, deveined and roughly chopped
• 1 1/2 cups extra-virgin olive oil
• 1/2 lemon, juiced