Method

1. Preheat the oven to 450°F.

2. Place a large heavy frying pan over high heat.

3. Sprinkle the lamb with salt and pepper.

4. Drizzle 1 tablespoon of oil into the hot pan and place 1 lamb rack in the pan, meat side down.

5. Sear about 2 minutes per side, or until golden brown on both sides.

6. Transfer the lamb rack to a heavy baking sheet, meat side up.

7. Repeat with the second lamb rack.

8. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the centre of one end registers 120°F for medium-rare.

9. Transfer the lamb to a platter to rest for 10 minutes.

10. Sprinkle the parsley and chives evenly over a plate.

11. Spread the Dijon mustard over the meat side of the lamb racks then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust.

12. Carve the lamb between the bones into individual chops.

13. Place the chops on 4 serving plates and drizzle with the remaining 1 tablespoon of oil and any accumulated juices from the lamb and the pan, and serve.