Roasted Rack of Lamb

Instructions

1. Prepare the lamb
   Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the racks dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the meat
   Heat 2 tablespoons olive oil in a large skillet over high heat. Sear the lamb racks one at a time, fat side down first, until golden brown on all sides, about 2 minutes per side. Transfer to a plate and let cool slightly.
3. Make herb crust
   In a food processor, combine breadcrumbs, garlic, rosemary, thyme, lemon zest, ¼ cup olive oil, salt, and pepper. Pulse until thoroughly mixed and the mixture forms a paste-like consistency.
4. Coat the lamb
   Brush the meaty part of each rack with Dijon mustard. Press the herb mixture firmly onto the mustard to create a crust. Ensure the herb mixture adheres well to the lamb.
5. Roast the lamb
   Preheat oven to 425°F (220°C). Place the lamb racks on a roasting pan, bone side down. Roast for 20-25 minutes for medium-rare (internal temperature of 125-130°F) or 30-35 minutes for medium (internal temperature of 135-140°F).
6. Rest and carve
   Remove the lamb from the oven, cover loosely with foil, and let rest for 10 minutes. The temperature will rise about 5 degrees during this time. Carve between the bones to separate into individual chops and serve immediately.