Rack of lamb in the oven

Ingredients:

• 2 racks of lamb, 0.5 kg each, with cleaned bones
• 1/3 cup + 1 tbsp olive oil + extra for frying
• 1 tbsp chopped fresh rosemary
• 6 cloves garlic, 4 peeled and crushed, 2 finely chopped
• Juice of 1 lemon
• 3 tablespoons Dijon mustard
• 2 tablespoons of honey
• 1/3 cup panko breadcrumbs
• 1/3 tbsp. grated parmesan
• 2 tbsp chopped fresh parsley
• 1 tbsp thinly sliced ​​fresh chives

Preparation:

1. Season the rack of lamb with salt and black pepper and place in a 4-quart zip-lock bag. In a measuring cup, combine 1/3 cup olive oil, rosemary, crushed garlic, lemon juice, and a pinch of salt and black pepper. Pour the marinade into the bag with the lamb. Let stand at room temperature for at least 1 hour, but no more than 3 hours.
2. Preheat oven to 200°C. Line a baking sheet with foil.
3. Mix mustard and honey in a small bowl and set aside. Place in a small bowl. panko breadcrumbs, Parmesan, parsley, green onions, and the remaining 2 cloves of garlic and stir. Add the remaining 1 tablespoon of olive oil and stir.
4. Heat a large, heavy-bottomed skillet over medium-high heat. Add the olive oil and, once hot, sear the lamb, one cut at a time, fat side down, for about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared baking sheet.
5. Brush both pieces with honey mustard and top with a mixture of breadcrumbs and herbs. Bake the rack of lamb until it reaches 140°F (60°C) on a meat thermometer, about 20-25 minutes. Let it rest for 15 minutes, then cut into individual patties.
   
   Note
   
   If you marinate the meat for 3 hours or more, refrigerate it and then bring it back to room temperature 30 minutes before frying.