Preheat your oven to 300.

In a large non-stick skillet, add all of the breadcrumb ingredients except the parsley and the lemon zest. Place the pan on medium heat and using a heatproof rubber spatula, stir as the breadcrumbs toast, making sure to distribute the garlic, the herbs, and the oil until the Panko turns golden brown. Don’t take it too far because it might get a little more color in the oven.

Pour the Panko into a 9X13 pan and stir in the parsley and the lemon zest.

Now let’s deal with the lamb. Wipe out the skillet that you toasted the breadcrumbs in and add a little olive oil. Season the lamb racks all over with salt and pepper (the video says 1 tablespoon of kosher salt per rack). Heat the skillet over high heat and when smoking, add one of the racks, fatty side down. Sear it in the skillet until golden brown, then turn over with tongs and sear the other side. Sear the sides too and then remove to a cookie sheet fitted with a wire rack. Repeat with the other rack.

Let the racks cool so you can handle them. Then brush the racks all over with the Dijon so it’s coated on all sides. Lift the lamb racks by the bones one at a time and press into the Panko mixture. Press the Panko on to all of the sides of the lamb and return to the cookie sheet, bones facing down.

Roast in the 300 oven for 40 minutes or so and start checking the temperature a bit earlier. You want it to hit 125 for pink inside. Remove from the oven and lift the racks on to a cutting board and allow to rest for 15 minutes. Carve the racks between the bones with a sharp knife and serve right away.