Cut the rack of lamb into chops and salt the pepper on both sides. Then dust both sides with Moroccan Seasoning.
Grill 1 minute per side for medium-rare. Cover the grilled rack of lamb with foil and allow to rest for at least 5 minutes before serving.
Meanwhile, place all the ingredients for the mint pesto in the blender. Puree until smooth. It should be thick, yet just pourable. If it is too thick, add another tablespoon of water. Salt to taste.
Serve the grilled lamb chops with the mint pesto drizzled over the top or on the side for dipping.