2 racks of lamb, each with 8 ribs, Frenched (about
2 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
1 1/2 cups fresh bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh mint
1 Tbs. chopped fresh rosemary
2 Tbs. Dijon mustard
2 Tbs. olive oil
Season the racks of lamb with salt and pepper. Let stand at room temperature for 1 hour. In a bowl, stir together the bread crumbs, parsley, mint, rosemary, salt and pepper.
Preheat an oven to 375°F.
Brush the meaty side of each lamb rack with 1 Tbs. mustard. Pack the bread crumb mixture onto the meaty side.
In a large fry pan over medium-high heat, warm the olive oil until just smoking. Add the lamb racks, bread-crumb side down, and brown on both sides, about 2 minutes per side. Place the racks, bread-crumb side up, on a rack in a roasting pan. Transfer to the oven and roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, 20 to 25 minutes, or until done to your liking.
Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the racks into double chops and serve immediately. Serves 8.