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1
Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
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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.
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3
Pour the marinade into the bag with the lamb.
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4
Let sit at room temperature for at least 1 hour and up to 3 hours.
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5
Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
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6
Combine the mustard and honey together in a small bowl and set aside.
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7
Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together.
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8
Drizzle with the remaining tablespoon of oil and mix together.
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9
Heat a large heavy skillet over medium-high heat.
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10
Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side.
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11
Remove from the skillet and place fat-side up on the prepared sheet tray.
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12
Brush both racks with the honey mustard and apply each with the panko and herb mixture.
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13
Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes.
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14
Let rest 15 minutes before carving into chops.
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15
Cook's Note: If marinating the lamb for 3 hours, place in the refrigerator.
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16
Let it come back up to room temperature 30 minutes before cooking.
