chop the olives finely and mix with all other crust ingredients', 'sprinkle the rack with salt and pepper', 'heat the oil in a non-stick frying pan and sear the rack on both sides , until browned', 'transfer rack of lamb to a cookie sheet', 'spread the crust ingredients over the top of the lamb , and sort of press it on', 'bake in a 350f oven for 25-30 minutes', 'then turn on the broiler and broil the lamb for about a minute to crisp up the crust a bit'

preheat the oven to 400 degrees', 'place pistachios , thyme and rosemary in a mini food processor', 'add half of the olive oil and process to a paste', 'season with salt and pepper to taste', 'pour half of the pistachio pesto into a small bowl , stir in remaining olive oil , and set aside to use as a sauce', 'spread some of the remaining pistachio pesto all over the lamb', 'place strips of pancetta between the bones and wrap it around the meat , leaving bones exposed', 'spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan', 'roast lamb until an instant-read meat thermometer registers 130 degrees , about 40 minutes for medium-rare', 'transfer lamb to a cutting board and let it rest for 5 minutes', 'spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat', 'add scallions and cook until softened and browned in spots , about 4 minutes', 'cut rack of lamb into 4 servings of 2 chops each and arrange on plates , along with scallions', 'drizzle pistachio pesto sauce all around chops and serve at once'

preheat the oven to 475f', 'season the lamb generously with salt and pepper', 'place a large cast-iron skillet over high heat , when very hot , add the oil and sear one of the racks all over until it is very brown , about 2 minutes per side', 'transfer to a roasting pan fitted with a rack , laying it rounded side up', 'repeat with the remaining rack', 'cover with foil and set aside', 'place the remaining ingredients , except the vinegar , in a food processor', 'add 1 / 2 tsp salt and 1 / 4 tsp pepper , and process until it forms a paste', 'press the paste onto the racks', 'roast until desired doneness , 15 min for medium rare', 'allow to rest for 5 min , covered , then carve and serve drizzled with balsamic vinegar'

preheat oven to 450 degrees f', 'toast hazelnuts in dry , heavy skillet for 5 to 8 minutes or until they become fragrant', 'place in clean towel and rub to remove some of the skins', 'puree to smooth paste , in food processor or blender with butter and hot pepper flakes', 'form into 1-inch cylinder and wrap in waxed paper', 'refrigerate for at least 1 hour or up to 2 days', 'set shallow roast pan in preheated oven and allow pan to get hot', 'mix mustard with salt and coat lamb well', 'place racks in hot pan , fat side up and roast for 10 minutes', 'reduce heat to 350f and roast an additional 20 minutes , or until internal temperature reaches 130f', 'transfer to cutting board and let stand , covererd with tent of foil , for about 5 minutes', 'carve between ribs and top each chop with slice of hazelnut butter'

place annatto seeds , cinnamon , garlic , oregano , peppercorns , coriander seeds , cloves and salt in a processor and whiz up until combined', 'then add vinegar and oil , and mix well', 'cut little xs in the fat of lamb racks', 'then smear all over with the spice mix and refrigerate for at least 2 hours', 'when ready , preheat oven to the highest degree', 'sprinkle the lamb with flour and cook in the oven for 10-12 mins', 'serve with a simple green salad or beans on the side'

preheat an oven to 400f', 'discard the excess papery skin from the garlic heads and place in a small baking dish', 'drizzle with 1 / 2 tbs', 'of the olive oil and the water', 'cover with aluminum foil and bake until soft , about 45 minutes', 'let cool slightly', 'leave the oven set at 400f', 'separate the garlic cloves and squeeze the pulp from the skins into a small bowl', 'discard the skins', 'whisk in the remaining 2 tbs', 'olive oil , the mustard , lemon juice and 1 / 2 tsp', 'each salt and pepper', 'in another bowl , season the bread crumbs with salt and pepper', 'lay the racks of lamb in a roasting pan side by side and fat side up', 'roast for 10 minutes', 'remove from the oven and immediately rub the garlic mixture over the fat side of each rack', 'then spread the bread crumb mixture over the garlic mixture', 'drizzle with the melted butter and return the lamb to the oven', 'continue to roast until the crumbs are lightly golden and an instant-read thermometer inserted into the thickest part of a rack , away from the bone , registers 130f degrees 135f for medium-rare , or the meat is pink when cut into with a sharp knife , about 25 minutes more', 'remove from the oven , cover with aluminum foil and let rest for 10 minutes', 'preheat a broiler', 'uncover and place the roasting pan under the broiler 5-6 inches from the heat source', 'broil the lamb racks until the crumbs are deep golden brown , 30-60 seconds', 'to serve , place the racks on a cutting board and slice between the ribs', 'arrange 2 or 3 ribs on each warmed individual plate'