Mint Crusted Rack of Lamb

By Chef Andrew

Lamb
- 3 racks of lamb, trimmed
- 1-2 tbsp vegetable oil
- Salt and pepper to taste
Mint Crust
- 1 cup fresh mint leaves
- 4-6 cloves garlic
- 4 tablespoons olive oil
- 1 cup plain bread crumbs
- Salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ cup grated Parmigiano-Reggiano cheese
- ¼ cup Dijon mustard
- 1 tbsp honey
Vinaigrette Drizzle
- 2 tbsp extra virgin olive oil
- 2 teaspoons rice vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste

Preheat oven to 400° F (200° C).
Cook mint leaves in a pot of boiling water for about 10 seconds.
Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
In a food processor or blender combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper i Blend for 20 to 30 seconds until fine and crumbly.
Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, dijon mustard, and honey, set aside.
In a jar combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper.
Shake vinaigrette vigorously until combined, about 30 seconds. Set aside.
Score the fat cap of the lamb racks with diagonal cuts. Be careful not to cut the meat beneath.
Season each rack with salt and black pepper on all sides.
Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
Transfer lamb racks to roasting pan with rack or foil-lined baking sheet.
Coat top and sides of each rack with mint mixture.
Bake in the preheated oven until browned on top and medium rare in the center, about 30 minutes.
Remove from oven and allow lamb to rest for 10 minutes.
Before serving, drizzle lamb with the honey mustard vinaigrette.

Roasted potatoes and Brussels sprouts with caramelized onions are good sides with this dish.

Medium to full-bodied red Burgundy or a dry sparkling wine.