Using the S blade, blend parsley, mint, crumbs, garlic, salt, pepper, and oil in food processor for one to two minutes till nice and smooth. Pour onto a plate and set aside.

On a separate plate, mix the mustard, maple syrup, and cayenne with a basting brush and set aside.

Preheat oven to 400 degrees Fahrenheit.

Sprinkle the lamb with a deliberate amount of salt and cracked black pepper.

In a skillet, heat one-fourth cup oil. Sear the rack of lamb for one minute on each side. Save the oil in the skillet to make the red wine sauce, below.

Baste lamb meat with the mustard-maple mixture, then coat it with the herbed crumbs.

Bake in an aluminum pan, uncovered, for 20 minutes if you like your meat rare, 25 minutes for medium-rare. (Optional: Cover the bone ends with silver foil to prevent them from getting burnt; it doesn’t affect the taste but the dish will look prettier.)

Remove meat from oven and let rest five minutes, then use a meat thermometer to test its temperature: rare, 120 to 125 degrees Fahrenheit, medium rare, 130 to 135 degrees Fahrenheit; medium: 140 to 145 degrees Fahrenheit.

Put two tablespoons of the oil in which you seared the lamb back into the skillet. Add 1/2 cup red wine, three teaspoons maple syrup, dash of prepared mustard, and dash of cayenne.

Bring to a boil, then let cook for approximately three minutes until reduced by half. Add one tablespoon margarine and mix well.

Parboil the potatoes: place in pot, cover with cold water, and boil for five to 10 minutes until they are 90 percent cooked.

Drain, let cool (so the skins don’t come off), and cut in half lengthwise. Heat 1/4 cup oil in skillet; when it’s piping hot, place potatoes in white side down and sear three to four minutes till golden crisp. Sprinkle with a deliberate amount of salt and cracked black pepper.

Close the flame and add the garlic and parsley.

Serve with the sauce on the side.