• Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest for 20-30 minutes, to cool slightly.
• Preheat your oven to 450-degrees.
• Meanwhile, in a food processor, combine sun dried tomatoes and the oil they’re packed in, bread crumbs, Parmesan, rosemary and garlic. Pulse until a paste form, then season with salt and pepper, to taste. Pat the sun dried tomato mixture over the lamb rack in an even layer.
• Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Sun Dried Tomato Pesto

• Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.
• With the machine running, drizzle in the oil and process until the mixture is smooth.
• Add the parmesan and lemon juice and pulse a few times to combine.

Serve

• Slice the lamb between the bones into individual chops, allowing about 2 per person. Serve with sun dried tomato pesto and any of the crust that's fallen of dolloped on top.