Ingredients
- 1 rack of lamb 6-8 ribs, frenched (bone exposed) with fat-cap removed
- 2 tablespoons olive or grapeseed oil
- 4 tablespoons Dijon mustard
- ½ cup fresh basil leaves packed
- ¼ cup fresh Italian parsley flat leaf
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves peeled
- 2 tablespoons unsalted butter melted
- 1½ tablespoons kosher salt
- 8 ounces panko bread crumbs do NOT substitute regular bread crumbs
- ½ cup grated Parmesan cheese
For the Yogurt Mint Sauce:
- 1 cup plain Greek yogurt
- ½ cup chopped fresh mint leaves diced
- 2 medium cloves 2 teaspoons garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon 1 medium lemon freshly squeezed lemon juice
- 1 pinch ground cayenne pepper optional
Go to the next page to get the Instructions