Ingredients

• Two 1-pound racks lamb, frenched
• Kosher salt and cracked black pepper
• 1/3 cup plus 1 tablespoon olive oil, plus more for searing
• 1 tablespoon chopped fresh rosemary
• 6 cloves garlic, 4 peeled and smashed, 2 finely chopped
• Juice of 1 lemon
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/3 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1 tablespoon thinly sliced fresh chives

Instructions

1. Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
2. Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
3. Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
4. Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
5. Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
6. Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.