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To Make Demi-Glace: Heat 2 Tablespoons Olive Oil In A Medium Skillet Over Medium Heat, And Add Trimmings From Lamb. Season With Salt And Pepper. Brown The Fat, Reduce Heat, And Add 4 Cloves Minced Garlic, Onion, Carrots, Celery Leaves, Port, Red Wine, And Chicken Broth. Transfer The Mixture To A Slow Cooker, And Simmer On Low 8 Hours, Or Overnight. Strain The Slow Cooker Mixture Into A Saucepan Over Medium-Low Heat. Mix In The Spearmint, Rosemary, And Mint Jelly, And Simmer, Adding More Port, Wine, Or Broth As Needed, Until Mixture Leaves A Syrup-Like Coating On The Back Of A Spoon. Strain Once More, And Keep Warm While Lamb Roasts. To Roast Lamb: Place A Cast Iron Or Oven-Proof Skillet In The Oven, And Preheat To 450 Degrees F (230 Degrees C). Rub Lamb With 2 Tablespoons Olive Oil, Salt, Pepper, And Garlic. Coat With Panko Bread Crumbs. Carefully Remove The Heated Skillet From The Oven, Warm 2 Tablespoons Olive Oil In The Skillet, And Sear Lamb On Both Sides. Return The Skillet With The Lamb To The Preheated Oven, And Continue Cooking 5 To 10 Minutes, To An Internal Temperature Of 145 Degrees F (63 Degrees C). Pour A Small Amount Of The Demi-Glace On Platter And Arrange Lamb Criss-Crossed. Drizzle With More Demi-Glace, And Garnish With Fresh Mint To Serve.
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