2 racks of lamb with 6 to 8 ribs, frenched and cut into individual chops
Salt and freshly ground pepper
2 tablespoons peanut oil
In a small skillet, heat the olive oil until shimmering. Add the panko and cook until golden. Season with salt and pepper and drain on paper towels. Let cool. Wipe out the skillet.
Heat the grapeseed oil in the skillet. Add the garlic and cook over moderate heat, stirring, until golden. Drain and season with salt and pepper. Let cool.
In a bowl, toss the garlic with the panko, lemon zest and cilantro.
In a medium saucepan, combine all of the ingredients except for the Agar Agar. Bring to a simmer over moderate heat and simmer for 30 seconds. Transfer the mixture to a blender and purée. Wipe out the saucepan.
Strain the syrup through a fine sieve set over the saucepan and skim any foam from the surface. For every cup of the syrup whisk in 1 tablespoon of the Agar Agar. Bring to a simmer and remove from the heat. Let the gelée cool to room temperature.
Season the lamb chops with salt and pepper. Heat the peanut oil in a large skillet. Working in batches if necessary, sear the lamb chops over moderately high heat until browned on both sides and the meat is medium rare.
Spoon the garlic crumbs onto plates. Arrange the lamb chops over the crumbs. Top with some of the gelée and serve. Pass the remaining gelée at the table or reserve for another use.
Powdered Agar Agar is a colorless type of gelatin made from seaweed that sets without chilling. It is available in Asian markets.