Fennel Pollen–Roasted Rack of Lamb with Radish Leaf Pesto

Bring a large pot of salted water to a boil over high. Add radish tops and basil; cook 30 seconds. Drain greens, and immediately transfer to a large bowl of ice water. Once cool, drain well and squeeze out excess water.

Place greens, almonds, cheese, olive oil, lemon juice, garlic, and 1/4 teaspoon salt in a small food processor; pulse to form a chunky sauce. Add more lemon juice or salt to taste if needed.

Preheat oven to 400°F. Trim lamb rack to remove any pieces of silver skin or fat. Dry completely with a paper towel. Season with fennel pollen and pepper.

Heat grapeseed oil in a large cast-iron skillet over medium. Season lamb with remaining 1 teaspoon salt. Add lamb to skillet, and sear until golden brown, about 3 minutes per side. Transfer skillet to preheated oven, and roast until a meat thermometer inserted in thickest portion registers 135°F, about 5 minutes. Transfer to a cutting board, and let rest 5 minutes. Slice lamb between bones into chops, and serve with pesto.