Method

1. Pat lamb dry with paper towels. Score the fat side of the rack of lamb. Season with salt and pepper. Allow lamb to sit out to come to room temperature.
2. For the herb mixture, combine garlic, parsley, dill and mint in a food processor. Add lemon zest & lemon juice, salt and pepper. Blend until half-way smooth. Pour in olive oil. Blend until consistency is similar to a chimichurri. Take out 3-4 tablespoons and set aside for later.
3. Combine the remaining herb sauce and panko breadcrumbs. Stir together until mixed in.
4. Pat lamb dry again removing excess salt and pepper (the dryer, the better). Spread on a layer of Dijon and whole grain mustard to fully cover the lamb meat. This helps the crust adhere to the lamb.
5. Pat the breadcrumb herb mixture to the outside of the lamb (front and back), patting until adhered. You may have extra crumb mixture; save it off to the side until you’re done cooking.
6. Place lamb onto a wire rack or roasting pan, fat side up. Cook in the oven at 450° F for 15 minutes. Flip the lamb over – if you lose some of the crust you can always add any leftover mix to the top. Continue to cook for 10-15 minutes or until you’ve reached your desired doneness.
7. Allow the lamb to rest for 10-15 minutes before slicing, slicing too early will have the juices running everywhere and risks your crust falling off.
8. Plate the chops and drizzle over the leftover herb sauce you made earlier. Garnish with mint leaves. Serve and enjoy.