Mint-Crusted Rack of Lamb Recipe

Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):
2 racks of lamb, trimmed, about 1.25 pounds each
salt and pepper to taste
1 tsp vegetable oil for searing meat
For the crumbs:
1 cup mint leaves, blanched, squeezed dry
2 cloves garlic, sliced
2 tbsp olive oil
1/2 cup plain breadcrumbs
cayenne, salt, and pepper to taste
1 or 2 tbsp finely grated Parmigiano-Reggiano cheese
For the mustard mixture:
1/4 cup regular or herb Dijon mustard
2 tsp honey
For the honey vinaigrette:
2 tsp honey
2 tbsp rice vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
salt and pepper to taste
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