Throw mint leaves in a pot of boiling water for 10 seconds. Remove them with a slotted spoon, transfer to a bowl of ice water; hold them there for 30 seconds, remove and wring it out well.
Fold in the bowl of a blender blanched mint,garlic, olive oil, bread crumbs, salt, black and cayenne pepper. Mix all of 20 seconds to 30 seconds, until a homogeneous mass of crumbly.
Transfer the mixture from the blender into a large bowl; add the finely grated cheese, stir and set aside.
In a small bowl, mix 2 spoonfuls (about? Cup) of mustard and 2 teaspoons of honey and set aside.
To prepare the sauce, take a smalljar with lid. Add the jar all the ingredients for the sauce: olive oil, apple cider vinegar, 2 teaspoons of honey, 1 teaspoon mustard, salt and black pepper. Close the lid and jar, shake it vigorously until all ingredients are mixed (approximately 30 seconds). Set aside the sauce until it aside.
Now we take up the loin. Make shallow cuts between each rib bone formation, the meat is roasted evenly.
Sprinkle meat with salt and black pepper on both sides. Heat a frying pan over high heat, add the vegetable oil. Fry the lamb rib layer 2 to 3 minutes on each side.
Now Transfer brisket in the pan, the laid foil. Carefully lubricate the edges of mustard-honey mixture on each side.
Top generously sprinkle with a mixture of bread - on top and on the sides of each side of the meat layer.
Bake in a preheated to 200 oC oven on the middle shelf until golden brown (about 20 minutes).
Remove the rack of lamb from the oven and allow it to "rest" for 10 minutes before serving. Serve rack of lamb, cut it into individual ribs and watering honey-mustard sauce.