• Pre-heat oven to 300 degrees F  
• Add olive oil to medium size skillet and sear rack of lamb on all sides over medium high heat. Remove from skillet when brown on all sides and set aside to cool.  
    3-4 tbsp olive oil  , 1 full rack of lamb
• When rack of lamb has cooled off, apply Dijon mustard and spread evenly with a brush to lightly coat all sides.  
  2 tbsp Dijon mustard     

Persillade

• In a bowl or plate, combine breadcrumbs, parsley, garlic, and lemon zest and mix well. Season with salt and pepper to taste.    
  1 cup panko breadcrumbs , 1 clove garlic, 2 tsp fresh lemon zest , salt and pepper to tase     ,   ¾ cup chopped Italian parsley
• Add rack of lamb to breadcrumb mixture and apply to all sides turning several times. Be sure that it is well coated with breadcrumb mixture.   
• Place rack of lamb on a rack in a small roasting pan or cookie sheet pan. Roast in pre-heated 300-degree oven for 30-40 minutes until internal temperature reaches 135 degrees F (medium rare to medium)        Note: 130 for medium rare/140 for medium        
• Remove from oven. Let cool for 15 minutes. Slice down between each rib for single cut chops, or every 2 ribs for double cut chops.  Recommend double cut chops.               
• Ready to serve!