Roasted Rack of Lamb with Mint Pesto

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1 (2 to 2 1/2 pound) frenched rack of lamb

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

Mint Pesto, recipe follows

Mint Pesto:

1 bunch fresh mint, leaves only

2 tablespoons chopped walnuts

2 tablespoons mint jelly

1 tablespoon chopped garlic

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1/4 teaspoon red pepper flakes

Pinch kosher salt and freshly ground black pepper