Mint Crusted Rack of Lamb

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Line a baking sheet with foil.

3 . Stage

Cook mint leaves in a pot of boiling water for about 10 seconds.

4 . Stage

Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.

5 . Stage

Combine blanched 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 fine and crumbly.

6 . Stage

Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.

7 . Stage

Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.

8 . Stage

Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.

9 . Stage

Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.

10 . Stage

Season each rack with salt and black pepper on all sides.

11 . Stage

Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

12 . Stage

Transfer lamb racks to the foil-lined baking sheet.

13 . Stage

Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.

14 . Stage

Bake 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). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.