Preheat oven to 450°F.
Brush olive oil all over the two racks and then sprinkle salt and pepper all over.
2 racks lamb, 2 tbsp olive oil, Kosher salt and freshly ground black pepper
Place the racks of lamb, fat-side up in a roasting pan and roast until an instant-read thermometer inserted into the thickest part of the lamb (but not touching the bone) registers 125°F for rare or 135°F for medium rare, about 20 - 25 minutes.
While the meat is roasting, in a medium-sized bowl, combine the bread crumbs, parsley, thyme, rosemary, shallots, garlic, stock, melted butter, salt, and pepper. Stir to fully combine. The mixture should be moist and will stay together when pressed.
¾ cup Panko bread crumbs, ⅓ cup parsley, 1 tbsp thyme, 1 tbsp rosemary, 1 small shallot, 2 cloves garlic, 2 tbsp chicken stock, 4 tbsp unsalted butter, ½ tsp Kosher salt, ½ tsp black pepper
Remove the lamb from the oven. Brush the Dijon mustard liberally over the tops of the racks. Press the persillade mixture on the tops of each rack. Use your hands to help adhere the crumb mixture to the racks.
¼ cup Dijon mustard
Turn your broiler on to HIGH.
Place the lamb under the broiler (about 4 inches) and broil until the topping is lightly browned, 2 - 3 minutes. Watch closely...don't let it burn!
Remove from the oven and allow the racks to rest for 10 to 15 minutes.
If desired, place the two racks on a platter, upright, with the bones interlocking to create a 'cathedral-style' presentation.
Use a large knife to slice each lamb chop. Sprinkle with coarse sea salt and serve at once.
coarse sea salt