Mint Crusted Rack of Lamb

Ingredients

• 1 cup fresh mint leaves
• 2 cloves garlic , crushed
• 2 tablespoons olive oil
• 0.5 cups plain bread crumbs
• salt and ground black pepper , to taste
• 1 pinch cayenne pepper , or to taste
• 1.5 tablespoons finely grated Parmigiano-Reggiano cheese
• 0.25 cups Dijon mustard
• 2 teaspoons honey
• 2 , 1 1/4 pound
• 1 teaspoon vegetable oil

Instructions

1. 1

   For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.

2. 2

   Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.

3. 3

   Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.

4. 4

   Combine Dijon mustard and honey in a small bowl and set aside.

5. 5

   Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.

6. 6

   Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).

7. 7

   Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.

8. 8

   Just before serving, drizzle the vinaigrette evenly over the lamb.