Salt-and-pepper to taste
In a food processor, add the breadcrumbs along with equal parts of each herb. Chop. Add Parmesan cheese as needed for flavor. Texture should be “dusty” – add more breadcrumbs as needed.
Pre-heat oven to 350°F.
Season the rack of lamb with salt and pepper. Bring a cast iron skillet or stainless steel skillet to medium-high heat. Add 1 tbsp of olive oile and 2 tbsp of butter. Add the lamb fat side down. Let it cook until it has good brown color, then flip and cook the other side.
Take off heat once the lamb is sealed – has good color on both sides. While it cools off, spread the Dijon mustard evenly through out the lamb.
Coat lamb with herbs-breadcrumbs mix and place in oven until cooked through. Our internal temp was 140°F.