rack of lamb with herbes de provence

Ingredients For rack of lamb with herbes de provence

• LAMB
• 2 lg

  racks of lamb (about 8 chops each), room temperature
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 1/2 Tbsp

  olive oil, or as needed
• HERB CRUST
• 1 c

  panko breadcrumbs
• 1/4 c

  parsley, chopped
• 1/4 c

  parmesan cheese, grated
• 1 Tbsp

  herbes de provence
• 2 lg

  cloves garlic, pressed
• 1 Tbsp

  olive oil, or more as needed
• 1/4 c

  dijon mustard, or more as needed