Roasted Rack of Lamb with Mint Crust

SERVES 4

2 racks of lamb, about 1 pound each, trimmed
of visible fat
2 tablespoons fresh lemon juice
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon garam masala
Salt to taste
1 slice whole wheat bread, lightly toasted
1 tablespoon chopped cilantro
2 tablespoons ground dried mint leaves
1 teaspoon cumin seeds
2 tablespoons oil
1 tablespoon dijon mustard
4 mint sprigs for garnish

Preheat the oven to 450º F.

In a large bowl marinate the lamb chops with the lemon juice, ginger, garlic, garam masala and salt. Mix well, making sure all the pieces are well coated with the marinade.

Place the bread in a blender or food processor and pulse until it forms coarse crumbs. Add the cilantro, mint and cumin, pulse to blend.

Heat the oil in a large oven proof frying pan over medium-high heat. Add the lamb to the pan and cook, turning as needed, until browned on both sides, about 5 minutes. Remove the pan from the heat and brush the mustard over the rounded top and the front side of the racks. Gently pat the bread crumb mixture into the mustard.

Roast in a preheated oven until a thermometer inserted into the meat reads 140 º F for medium rare, 20 to 25 minutes. Transfer to a platter and let it rest.

To serve, cut the lamb between the ribs into separate bone-in chops garnished with the mint sprigs.