Roast Rack Of Lamb With Walnut Sauce

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1 cup shelled walnuts (3 ounces)

1 1/2 cups milk

1 medium Yukon Gold potato (6 ounces), peeled and cut into 1-inch cubes

1/4 cup extra-virgin olive oil

1 large shallot, finely chopped

1 green bell pepper, cut into 1-inch pieces

1 pound eggplant, peeled and cut into 1-inch cubes

2 medium zucchini, cut into 1-inch cubes

3/4 cup vegetable stock or low-sodium broth

2 tablespoons coarsely chopped basil

2 frenched 8-rib racks of lamb (1 1/4 pounds each)

1 tablespoon unsalted butter

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