Servings: Makes 20 servings
Preheat oven to 425°F. Brush fat side of each rack with one tablespoon honey and sprinkle with 3/4 teaspoon herbes de Provence; season with salt and pepper. Coat each rack with 1/4 cup almonds. Place racks on a baking sheet and roast, fat side up, 32 minutes for medium rare or to desired doneness.
In a food processor, pulse almonds and garlic until finely chopped. Add basil, Parmesan, zest, and salt. With motor running, add olive oil in a slow, steady stream and process until mixture is smooth. Makes 11/4 cups.
Remove meat from oven. Let stand at least 5 minutes before slicing each rack into 8 individual chops. Serve with almond pesto.
From the November 2003 issue of O, The Oprah Magazine
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