For the Lamb :
Remove every second bone, scrape clean and trim on band saw. Tie eye of meat against bone to create a tight round. Each rack should yield 4-4.5 oz portions.


For the Crumbs :
Melt butter in pot and add salt. Toast panko stirring continuously until light blond and crisp. For the Fava Puree : Puree all ingredients until smooth and shock over ice bath.


To Pick up :
Roast Lamb in olive oil until nearly done baste with butter, cracked garlic and mint. Allow to rest and smear presentation side lightly with Konzuri. Send crumbs on the side and sauce at table.