Prepare the Lamb Rack

• Preheat the oven – Set to 450°F (230°C) for a high-heat roast.
• Trim the lamb if needed – Ensure the bones are Frenched (cleaned of excess fat) or ask your butcher to prepare it for you.
• Pat dry the lamb – Use paper towels to remove any excess moisture for better searing.

Sear the Lamb

• Heat olive oil in a pan – Use a cast-iron skillet or oven-safe pan over medium-high heat.
• Sear the lamb – Place the rack fat-side down and sear for 2-3 minutes, until golden brown. Flip and sear the other side for 1-2 minutes.
• Remove from heat – Transfer to a plate to rest while preparing the herb mixture.

Make the Herb Crust

• Mix the seasoning – In a small bowl, combine Dijon mustard, garlic, rosemary, thyme, salt, and black pepper.
• Coat the lamb – Brush the lamb with the mustard mixture, ensuring an even layer.
• Optional breadcrumb crust – If using breadcrumbs, mix them with melted butter and press onto the lamb for extra crunch.

Roast the Lamb

• Place lamb in the oven – Arrange the racks bone-side down in the skillet or on a baking sheet.
• Roast for 15-18 minutes – Until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
• Rest before slicing – Remove from the oven, tent with foil, and let rest for 10 minutes before cutting into chops.

Serve and Enjoy

• Slice into chops – Cut between the bones into individual lamb lollipops.
• Garnish with fresh herbs – Sprinkle with additional rosemary or thyme before serving.