Herb-Crusted Rack of Lamb

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

Bring a small pot of water to a boil. Blanch the mint leaves for about 10 seconds, then transfer them to the ice water for 30 seconds. Drain and gently squeeze out the excess water.

In a food processor or blender, combine the mint, garlic, olive oil, breadcrumbs, salt, black pepper, and cayenne. Pulse for 20 to 30 seconds until the mixture is coarsely chopped. Transfer to a medium bowl and mix in the grated Parmigiano-Reggiano cheese. Set aside.

In a small bowl, mix Dijon mustard and honey together, then set aside.

Using a sharp knife, make 1/2 to 1-inch cuts between each rib bone to allow the meat to cook evenly. Season each rack generously with salt and pepper. Heat vegetable oil in a large skillet over high heat. Brown the lamb racks on the meat side for 2 to 3 minutes. Transfer the racks to the prepared baking sheet, meat side up.

Brush the mustard-honey mixture evenly over each rack. Sprinkle the mint-breadcrumb mixture over the racks, pressing it lightly into the meat to ensure it sticks. Roast in the preheated oven until the crust is golden and the center is medium-rare, about 20 minutes. Use an instant-read thermometer to check for an internal temperature of 125-130°F (52-54°C).

Prepare the vinaigrette: In a jar, combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously for about 30 seconds until well emulsified.

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