**Remove the lamb from the fridge 1½ hours before cooking to ensure it is at room temperature before placing in the oven. If the meat isn’t at room temperature before cooking, it won’t cook evenly.**

For the Rack of Lamb

• Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place the rack of lamb on the prepared baking sheet and brush all sides of the lamb with oil and Dijon mustard. Lightly season with kosher salt and freshly ground black pepper. Set aside until the basil crust/seasoning is ready.
  2 tablespoons olive oil, 4 tablespoons Dijon mustard, 2 pounds rack of lamb
• In the bowl of a food processor, fitted with the steel blade, pulse the basil, parsley, thyme, garlic, butter, salt, bread crumbs and Parmesan until the ingredients are evenly processed, about 6-8 times. Season to taste, and add more salt, pepper and/or Parmesan cheese, if needed.
  ½ cup fresh basil leaves, ¼ cup fresh Italian parsley, 1 tablespoon fresh thyme leaves, 4 cloves garlic, 2 tablespoons unsalted butter, 1½ tablespoons kosher salt, 8 ounces Panko breadcrumbs, ½ cup freshly grated Parmesan cheese
• With the lamb on the sheet pan, press the basil/parsley/thyme mixture into both sides of the lamb meat.
• Preheat the oven to 450°F for 15-30 minutes before placing the lamb in the oven and set the oven rack to the middle position.
• Wrap the bones in aluminum foil and place the lamb with the bones curving up.
• Roast the lamb for 20 minutes for rare or 25 minutes for medium-rare (125°F-130°F). For complete transparency, we prefer lamb cooked to medium to medium-well (135-145°F).
• Remove the lamb from the oven and cover with aluminum foil. Let it rest for 15 minutes and cut into individual ribs.

For the Mint Yogurt Sauce

• While the lamb is roasting, whisk all of the yogurt sauce ingredients together in a medium-sized mixing bowl until smooth. Refrigerate, in an airtight container, until ready to use.
  1 cup plain Greek yogurt, ½ cup chopped fresh mint leaves, 2 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 tablespoon freshly squeezed lemon juice, 1 pinch ground cayenne pepper
• Serve with the finished rack of lamb.