Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with foil.
Step 3
Cook mint leaves in a pot of boiling water for about 10 seconds.
Step 4
Transfer mint leaves to a bowl of ice water; soak for 30 seconds drain and squeeze dry.
Step 5
Combine blanched mint with garlic olive oil bread crumbs salt black pepper and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
Step 6
Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese set aside.
Step 7
Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl set aside.
Step 8
Combine extra-virgin olive oil rice vinegar 2 teaspoons honey 1 teaspoon Dijon mustard salt and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined about 30 seconds. Set vinaigrette aside.
Step 9
Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
Step 9
Season each rack with salt and black pepper on all sides.