Roasted Double Lamb Chops with Kale-Walnut Pesto

1 lamb rack, frenched, cut into 4 portions (see below)
1/3 - 1/2 C walnuts, toasted
5 stalks (about 1 bunch) Tuscan kale, rinsed
1/4 C parmesan cheese
1 clove garlic
1 - 1 1/2 C olive oil
1/2 tsp red pepper flakes
sea salt and fresh ground pepper

To remove the kale leaves from the rib, pull the leaves away in a downward motion running your hands against the rib. (The rib is extremely bitter so make sure to remove). Bring a pot to a boil with some lightly salted water and add the kale leaves to the pot to blanch, about 1 minute, until slightly wilted. Drain and cool under running cold water. Pat the kale dry on paper towels.

Add the walnuts, kale, parmesan cheese, garlic, and red pepper flakes to a food processor and blend until smooth. With the motor running, slowly add the olive oil until the pesto forms into a paste. Season with salt and pepper.

Slice the rack of lamb into double chops by carefully cutting between the bones (with a normal rack with 8 bones, you will have 4 double chops). Coat the lamb with the pesto and place in a plastic bag or dish for at least 2 hours and up to 24 hours.

When ready, preheat oven to 350F. Heat up a grill or saute pan (or a barbeque) over medium-high and add some olive oil to the pan; place lamb chops skin-side down in pan to begin to caramelize, about 5-7 minutes. Place in the oven for 15-18 minutes, or until medium rare.