Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)

Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)

Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.

Mint-Herb Pesto: In blender or food processor combine 1/2 cup lightly packed arugula, 1/2 cup lightly packed mint, 1/2 cup lightly packed basil, 1/4 cup extra virgin olive oil, 2 Tablespoons toasted pine nuts, 1 Tablespoon lemon juice, and 2 cloves minced garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the 1/4 cup shredded pecorino cheese and 1/2 teaspoon crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.