Grilled Rack of California Lamb with Collard Almond Pesto
1/3 cup roasted almonds ½ cup extra-virgin olive oil, plus 1 tablespoon Kosher salt, to taste 1 California rack of lamb, 6–8 bones, cleaned Directions for Grilled Rack of California Lamb Prepare gas or charcoal grill for indirect grilling. Keep one side of grill hot. To make pesto, add collard greens, garlic, Parmesan, lemon juice and zest, almonds, ½ cup olive oil and 2 tablespoons warm water to food processer. Blend until combined. Season with salt and pepper, to taste. Set aside half of pesto for serving. Season rack of lamb with salt and pepper, and drizzle with remaining olive oil....
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