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1
Preheat the oven to 375F.
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2
Cut the rack into 2 4-rib pieces, and season the meat generously with salt and pepper.
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3
Toast the mustard and fennel seeds in a large seasoned cast-iron (or ovenproof) skillet over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.
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4
Transfer to a plate to cool slightly.
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5
Heat the oil in the skillet until hot but not smoking.
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6
Place 1 piece of lamb in the skillet, bone side down, and brown all over, 1 to 2 minutes per side.
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7
Transfer to a plate; repeat with the remaining piece of lamb.
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8
Roll the meat in spices to coat (do not coat the cut sides on either end).
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9
Return the meat to the skillet; transfer to the oven.
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10
Roast the meat until an instant-read thermometer inserted into the center (avoiding the bones) registers 135F, for medium-rare, 18 to 24 minutes.
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11
Remove the meat from the skillet, and let stand at least 10 minutes.
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12
Cut the meat into individual or double chops, and cross the bones, if desired.
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13
Serve with herb oil.
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14
Bring a small saucepan of water to a boil.
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15
Prepare an ice-water bath.
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16
Add the mint and parsley to the boiling water; cook 30 seconds.
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17
Drain, and plunge the herbs into ice-water bath immediately.
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18
Wrap the herbs in a paper towel; squeeze out as much liquid as possible.
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19
Puree the herbs with the oil in a blender until well blended, about 3 minutes.
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20
Stir in the salt.
