Herb-Crusted Rack of Lamb

To create the crust, begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, line a large baking sheet with aluminum foil for easy cleanup. Prepare a bowl of ice water and set it aside for later use.

Now, bring a small pot of water to a boil. Immediately add in mint leaves and let them simmer for about 10 seconds. Transfer the mint leaves to the reserved ice water for an additional 30 seconds. Drain and squeeze out as much moisture as possible from the mint leaves.

Combine the mint leaves with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Process the mixture for 20 to 30 seconds until it reaches a coarse consistency. Transfer the mint mixture to a bowl and stir in Parmigiano-Reggiano cheese. Set it aside for now.

In a separate bowl, combine Dijon mustard and honey. Mix well until the ingredients are fully incorporated.

To prepare the lamb, slice 1/2 to 1-inch slits between each rib bone to ensure even roasting. Season each rack with salt and black pepper on all sides.

Heat a large amount of vegetable oil in a skillet over high heat. Sear each lamb rack on the meat side for 2 to 3 minutes. Transfer the lamb racks to a foil-lined baking sheet, meat side up.

Brush each rack with the reserved mustard-honey mixture. Sprinkle the mint-bread crumb mixture evenly over top and sides of each rack, pressing gently into meat so the mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. Use an instant-read thermometer inserted into the center to check for a temperature of 125 to 130 degrees Fahrenheit (52 to 54 degrees Celsius).

To make the vinaigrette, combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake the mixture vigorously until it becomes emulsified, about 30 seconds.

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