1/2 cup extra-virgin olive oil
2 Tablespoons minced garlic
2 Tablespoons minced fresh rosemary
1 Tablespoon Perfect Spice
2 teaspoons finely grated lemon zest
1 teaspoon Perfect Pepper
1 container Pesto
2 racks of lamb, about 1 pound each, frenched
Combine olive oil, garlic, rosemary, 2 teaspoons Perfect Spice, lemon zest, and Perfect Pepper in a small bowl. Transfer to a closable plastic bag and add racks of lamb, turning them until evenly coated with marinade. Refrigerate, turning occasionally, for at least 4 hours and up to overnight. Allow them to come to room temperature before grilling.
Preheat grill to medium. Remove lamb from marinade and lightly pat dry. Sprinkle racks on all sides with remaining Perfect Spice. Wrap a piece of aluminum foil tightly around exposed rib bones (this will prevent them from burning on the grill). Transfer racks to grill, turning occasionally, until a thermometer inserted into the center registers 135 to 140 degrees for medium-rare, 15 to 18 minutes. Set lamb aside to rest for 10 minutes before serving.
After lamb has rested, remove aluminum foil and discard. Cut ribs apart between the bones and serve drizzled with pesto.