3 garlic cloves minced
2 tbsp rosemary chopped, fresh
4 tbsp mint chopped, fresh
1 tsp kosher salt
1/4 tsp red pepper flakes
2 tbsp butter melted
1 rack of lamb 7 bone, trimmed
1 tsp kosher salt
2 tbsp olive oil
2 tbsp Dijon mustard
Preheat oven to 450˚F. In a large bowl, combine bread crumbs, garlic, rosemary, mint, kosher salt and red pepper flakes. Add 2 tablespoons melted butter to moisten mixture, toss with fork to incorporate. Set aside. Season the rack of lamb all over with salt. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Press the bread crumb mixture firmly until evenly coated on all sides. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet or roasting pan. Roast the lamb in preheated oven for 40 minutes. With a meat thermometer, take a reading in the center of the meat for a temperature of 135˚and remove the meat, or let it cook longer, to your taste. The meat will continue to cook for the desired 140° final cook time. Let it rest for 10 minutes, loosely covered, before carving between the ribs. Arrange 3-4 lamb chops on each plate and serve.