Preheat the oven to 425ºF.

Rinse and pat dry the rack of lamb. Place the lamb on a sheet pan. Massage 1 tablespoon of extra virgin olive oil into each rack of lamb, then season generously with sea salt and freshly cracked black peppercorns

Into a food processor, add walnuts, garlic, herbs de Florence, grated Parmesan, 1/2 cup extra-virgin olive oil, and a generous pinch of sea salt.

Pulse the mixture until the ingredients are well combined but still slightly mealy.

Using a spoon spread the walnut and garlic mixture all over the rack of lamb, really work the mixture into the meat, turn the lamb over and repeat.

Use your fingers to press the mixture into the rack of lamb on both sides.

Place the racks of lamb side by side on the baking sheet, then place the baking sheet on the center rack of the oven.

Cook the lamb until an instant-read thermometer registers 135ºF. (medium rare)

Allow the lamb to rest for 10 minutes before slicing.

Serve.