Mint crusted rack of lamb with honey vinaigrette

Drop the mint leaves into boiling water for a few seconds, one stir, then scoop into ice water to lock in the green colour; wring out well.

Pulse the blanched mint with garlic, regular olive oil, bread crumbs, cayenne, salt and black pepper 20 to 30 seconds to a fine green crumb; stir in grated Parmesan after.

Stir a little spoon of honey into herb Dijon for the mustard glue.

Cut a half inch to an inch between each bone, stopping where the bone meets the loin, so it cooks more evenly and more fat renders.

Season generously with salt and pepper and brown all surfaces in a skillet over high heat with a few drips of vegetable oil.

Set on a foil-lined baking sheet, spread with the honey mustard, press on the crumbs generously and set the rack on the excess crumbs so the bottom crusts too.

Roast in a preheated 400F oven about 20 minutes, to an internal temperature of 125 to 130F.

Shake honey, rice vinegar, a tiny dollop of mustard and an equal volume of extra virgin olive oil with salt and pepper in a jar until emulsified.

Rest 10 minutes, cut into two-bone sections, drizzle with the vinaigrette and garnish with fresh mint.