Preheat oven to 450℉ (232°C).
Season lamb in all sides with salt and pepper. Make sure to cover every surface so the flavor is balanced throughout.
Place in preheated oven until internal temperature of 108℉ (for medium rare) or until desire doneness, (42°C).Use a meat thermometer for accuracy.
Remove from oven and let the lamb rest for 8 minutes.This helps the juices redistribute and ensures a tender, juicy result.
Brush the outside of each rack with Dijon mustard, then press on the prepared breadcrumb and herb crust until evenly coated.
Return the lamb to the oven and roast for another 1–3 minutes, or until the crust is golden brown and lightly crisped.
Watch carefully so it doesn’t overbrown.
