Rack of Lamb with Mustard and Herb Crust

(Serves 2 just double the rec. for 4)

1 Rack of lamb, (about 1 ½ pounds)
½ Tablespoon Kosher Salt
½ Teaspoon ground pepper
1 Tablespoon canola oil for searing
1 ½ Tablespoons Dijon mustard

For crumb coating (Persillade, a French Parsley and garlic mixture) -
Place into a food processor
¾ cup parsley leaves
2 cloves garlic, peeled
2 slices white bread
Zest of 1 lemon
Pulse 10 times or until the texture of oatmeal- then set aside.

Preheat oven to 400

Make the crumb coating first and set it aside. Score the fat side of the lamb with a crisscross pattern if you like. Season the lamb with salt and pepper. Add the oil to a medium to large skillet or cast iron pan (a pan that can go in the oven). On the stovetop heat the oil over medium-to-medium high heat. Sear the meat about 3 minutes per side on top of the stove. Remove from heat.

Brush the lamb with mustard then coat the lamb with crumb mixture. Cook in oven for about 20 minutes or about 125 -130 for medium rare. Allow meat to rest 10 minutes or so before carving.
To sauce- you might choose from a variety of sauces, a simple pan juice sauce would be nice, a reduced wine sauce, mint chimicuri, or a warm chutney.