Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp. of the oil and seasoning. Blitz until everything is finely chopped.
Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard.
Apply the crumb to the rack fat-side of the rack, drizzle with a bit more oil.
Cover with tin foil and roast for 25 minutes per 500g plus an additional 20 minutes. For the last 10 minutes of the cooking time, remove the tin foil and cook until the crust is golden and the lamb is cooked.
Remove from the oven, cover with tin foil and leave to rest for 5 minutes.
Serving suggestion: boiled baby potatoes and asparagus.
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