1 cup fine fresh bread crumbs
1/2 cup Parmesan cheese
3 cloves garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
2 racks of lamb (8 ribs and about 1 1/2lbs each rack) frenched (Ask the butcher to french them for you as it can take a bit of work) and cut in half with 3-4 bones per serving.
2 tablespoons Dijon mustard
Add bread crumbs, Parmesan cheese, garlic, parsley, mint, and rosemary to a blender or food processor and drizzle with 2 1/2 tablespoons oil. Process until the mixture is blended and uniform. Pour into a deep dish and set aside.
Preheat the oven to 400F. Trim the lamb of all but a thin layer of fat, then score the fat with a paring knife in a criss-crossing pattern. Pat the lamb dry, then sprinkle with salt and pepper and pat the salt and pepper onto the lamb.
Heat the remaining tablespoon of oil on a large, heavy skillet over medium-high heat until hot but not smoking. Brown the lamb 1 rack at a time, turning once. Cook until the outside is seared and browned, then transfer to a roasting pan, skin side down. Bake about 7-8 minutes.
Remove the lamb from the oven and brush generously with Dijon mustard. Dip the lamb several times into the trust mixture, coating each rack completely and evenly. Allow the meat to rest 5 minutes. Place the lamb back into the oven for 4-5 minutes (or until desired doneness is reached. Use a meat thermometer inserted diagonally into the center. 130F will be medium rare). Transfer the lamb to a cutting board and let rest 5-10 minutes before serving.