Brush the rack with oil, and sprinkle it with salt and black pepper. Put the rack in a roasting pan, and roast it in the preheated oven for 12 minutes
Remove the meat from the oven, and coat it with the Dijon mustard
Lower the oven temperature to 350°
Combine the bread crumbs, parsley, shallot, garlic, thyme and melted butter. Spread this mixture over the top of the rack. Put the rack in the 350° oven, and roast for another 15 minutes
Remove the rack from the oven, and let it rest for 10 minutes before carving it into chops. The lamb will medium rare.
Notes
Pro Tips
Letting it rest will let all the internal juices settle and not run off when cutting it.
Make sure your oven is on at 400 degrees F. You want to sear the outside and keep the inside tender.
Also, I do not use a meat thermometer and like my medium-rare meat. Add one to two minutes at the end of cooking for medium and beyond. However, I do not recommend overcooking it. It will be hard to chew.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.