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1
Prepare coating Heat oven to 400F.
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2
Let lamb rest at room temperature 1 hour, covered with plastic wrap.
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3
Puree parsley, mint leaves, lemon zest, garlic, olive oil, and salt in a food processor until smooth, scraping down sides of bowl as necessary.
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4
Transfer to a bowl and stir in bread crumbs.
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5
Prepare lamb and sear Trim all but 1/4 inch fat from lamb, then pat dry with paper towels.
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6
Season all over with salt and pepper.
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7
Heat a large (12-inch) saute pan over medium-high until hot, then add enough oil to just coat the bottom of the pan and heat until shimmering.
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8
Place lamb in pan fat side down, and sear until browned, without turning, 2 to 3 minutes.
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9
Remove lamb from pan and let cool 10 minutes.
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10
Pour off excess fat from pan.
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11
Coat lamb and roast Use an offset spatula to spread yogurt evenly over browned (fat) side only, then top with bread-crumb mixture, pressing gently with your fingertips to adhere.
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12
Return to pan, coated side up.
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13
Roast until an instant-read thermometer registers 125F (for medium-rare) when inserted through the eye (or midpoint of one side) of the rack, 18 to 24 minutes.
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14
Let rest 10 minutes to allow temperature to rise and juices to redistribute.
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15
Carve and serve Slice rack between bones and serve, garnished with mint sprigs.
