Season:
- 1 rack of lamb
- Kosher salt
- Black pepper
Sear on high heat (~2 min per side).
Blend:
- 6 garlic cloves
- 1 cup breadcrumbs
- 0.5 cups parsley
- 0.5 cups parmesean
Coat lamb:
- Yellow mustard
Roll to coat:
- Blended mixture
Blend, and strain into a spray bottle to make a spritzer:
- 3 cups mint leaves
- 2 cups water
Smoke at 275 F to 140 F internal, spritzing 2-3 times.
Garnish:
- Balsamic vinegar
- Mint leaves