In this video, you’ll see how to make a simple rack of lamb with a mint-crumb crust and honey vinaigrette. No need for the mint jelly this time; Chef John roasts the mint flavor right into the crust. And instead of the jelly, Chef John pairs his rack of lamb with a slightly sweet vinaigrette, which balances out the tangy, minty crust wonderfully. You’ll also get a great tip for getting your lamb to cook evenly. Surprisingly simple, yet very impressive for special occasions, and so incredibly delicious. Get Chef John’s recipe for Mint-Crusted Rack of Lamb.