Mint Crusted Rack of Lamb

Ingredients

  • salt and pepper to taste
  • 1 teaspoon vegetable oil
  • 2 (1 ¼ pound) racks of lamb, trimmed
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons rice vinegar
  • + 10 more ingredients
    • 2 tablespoons extra virgin olive oil
    • 2 teaspoons honey
    • ¼ cup Dijon mustard
    • 1 ½ tablespoons finely grated Parmigiano-Reggiano cheese
    • 1 pinch cayenne pepper, or to taste
    • salt and ground black pepper to taste
    • ½ cup plain bread crumbs
    • 2 tablespoons olive oil
    • 2 cloves garlic, sliced
    • 1 cup fresh mint leaves

1. Preheat oven to 400 degrees F (200 degrees C). 2. Line a baking sheet with foil. 3. Cook mint leaves in a pot of boiling water for about 10 seconds. 4. Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry. 5. Combine blanched mint with garlic, olive oil, ...

View full recipe at SpringPad

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