Delicious ground almond crusted lamb chops, with panko and spices and a mustard and honey rub! Recipe is for one rack of lamb (8-rib). Double or triple as needed.
Be sure to remove your rack of lamb from the refrigerator at least 1 hour before cooking, to allow it to come to almost room temperature before it goes in the oven.
Toast the almonds: Add almonds to a skillet on the stove-top over medium-high heat. Cook, stirring almost constantly, until fragrant, about 2-3 minutes. Remove to a bowl to cool.
Preheat oven to 350° F.
Add mint leaves, cooled toasted almonds, panko, cumin, thyme, red pepper flakes and oil and process into a paste.
Season lamb with salt and pepper. In a small bowl, combine Dijon mustard and honey. Rub over lamb. Press crust mixture over the lamb and place in a roasting pan or cast-iron skillet (bone side down).
Roast in preheated oven 25-40 minutes, or until desired level of done-ness. Let stand 5 minutes, before cutting in to lollipops.