- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients. Mix well and set aside.
- On a work surface, slice between the bones of the racks of lamb to get 16 chops.
- In a large skillet over high heat, brown half of the lamb chops at a time in the oil for 1 to 2 minutes on each side. Season with salt and pepper. Set aside on a plate.
- Using half of the Dijon, brush one side of each lamb chop. Sprinkle with half of the herb breadcrumbs, pressing well to adhere. Turn the lamb chops over and cover with the remaining Dijon and breadcrumbs. Place the lamb chops on the baking sheet.
- Roast for 8 minutes or until the meat is cooked but still pink in the centre.
- Delicious served with grilled asparagus, crispy potatoes or a green salad.
Cleaning a rack of lamb involves removing any excess fat and cleaning the bones (a process known as Frenching). You can ask your butcher to do it for you.