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1
Preheat oven to 450F.
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2
Sprinkle lamb with salt and pepper.
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3
Spread 1 tablespoon mustard on each side of each lamb rack.
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4
Mix breadcrumbs and mint in medium bowl.
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5
Press breadcrumb mixture onto lamb, coating completely.
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6
Arrange lamb, meat side up, on large baking sheet with rim.
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7
Roast lamb 10 minutes.
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8
Reduce oven temperature to 350F.
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9
Roast until thermometer inserted into lamb registers 130F.
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10
for medium-rare, about 20 minutes longer.
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11
Transfer lamb to work surface.
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12
Tent with foil; let stand 5 minutes.
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13
Cut lamb racks between bones into chops.
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14
Arrange chops on plates.
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15
Garnish with mint sprigs; pass Mint Sauce separately.
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16
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan.
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17
Stir over medium heat until sugar dissolves.
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18
Simmer 2 minutes.
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19
Remove from heat.
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20
Cover and let stand 2 hours.
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21
Strain sauce into large glass measuring cup.
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22
Place cornstarch in same saucepan.
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23
Gradually whisk in sauce.
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24
Bring to simmer over medium heat, stirring constantly.
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25
Stir until sauce thickens slightly and turns translucent, about 2 minutes.
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26
Remove from heat.
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27
Cool to room temperature.
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28
(Can be prepared 1 day ahead.
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29
Cover and refrigerate.
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30
Bring to room temperature before continuing.)
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31
Stir in remaining 2 tablespoon mint.
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32
Season to taste with salt and pepper.
