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1
Allow the roasts to sit out at room temperature for about 1 hour before starting.
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2
Sprinkle both racks with salt and pepper.
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3
Heat olive oil in a large skillet over medium-high heat; add in one rack at a time and brown on each side (about 3 minutes per side).
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4
Place the two lamb racks on a rack in a broiler pan fat-side facing up.
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5
Bake at 424 degrees F or until a thermometer inserted into the thickest portion registers 145 degrees, this should take about 18 minutes (medium-rare).
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6
Remove from oven and tent the racks loosely with foil; allow to stand for 10 minutes or until a thermometer reads 150 degrees F (temperature will increase slightly after removing from oven).
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7
Using a large pastry brush coat each rack on meaty-side only with about 1-1/2 to 2 tablespoons Dijon mustard.
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8
Cover the mustard side with breadcrumbs (using about 1 cup for each rack) pressing with hands to adhear the crumbs to the mustard and meat.
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9
Return to oven (breadcrumb-side facing upwards) and bake for about 4-5 minutes longer or until breadcrumbs are browned.
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10
Place onto a serving platter.
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11
At the table slice into chops before serving (2 chops per person).
