rack of lamb with herbes de provence

Ingredients

• LAMB
• 2 large racks of lamb (about 8 chops each), room temperature
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 1/2 tablespoons olive oil, or as needed
• HERB CRUST
• 1 cup panko breadcrumbs
• 1/4 cup parsley, chopped
• 1/4 cup parmesan cheese, grated
• 1 tablespoon herbes de provence
• 2 large cloves garlic, pressed
• 1 tablespoon olive oil, or more as needed
• 1/4 cup dijon mustard, or more as needed