Herb-Crusted Lamb Rack

Acquire all necessary components.

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil and place a wire rack on top of it.

Mash together bread crumbs, parsley, 1 tablespoon olive oil, garlic, mint, rosemary, a pinch of salt, and lemon zest in the bowl of a food processor. Process until everything is well mixed, taking about 45 seconds to achieve the desired consistency. Transfer the mixture to a shallow dish and set it aside for later use.

Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over a medium-high heat setting. Pat the lamb dry with paper towels to remove excess moisture. Season it with black pepper and a small amount of salt.

Add the lamb to the skillet and cook until it's browned on all sides, taking around 4 to 5 minutes in total.

Apply a layer of mustard to the lamb, then dip and roll it into the prepared bread crumb mixture to coat, pressing gently to ensure everything adheres properly.

Position the lamb on the prepared rack, with its meat side facing upwards and the bones pointing towards the middle of the rack.

Place the lamb in the preheated oven and roast until an instant-read thermometer registers 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare, taking around 20 minutes to achieve the desired level of doneness. Cover loosely with foil and let it rest for 10 minutes before slicing between the bones to serve immediately.