Ina's Rack Of Lamb Persillade

We make Ina's mustard-topped rack of lamb frequently because it's so simple and I usually have all the ingredients in my pantry. Her lamb persillade is just as good (perhaps better) but does require a trip to the store AND when you cut the rack, most of the delectable crumble tends to fall off. I took this photo before we cut it in pieces.

Ina's recipe is, as usual, fabulous. Love the crumbled, crisp, garlicky crumbs on top...I seem to be in a garlic/crumb mood this month.....where they fell off, we just gathered them up after slicing and put them on top of our lamb ribs. 
If you like your lamb pink, I think you should leave it in the oven just a tad longer than Ina suggests. The center, done exactly according to these directions was rare, which I like, but my daughter doesn't. So I eat the inside ribs and she eats the outside ones. You know, like the old nursery rhyme Jack Sprat and his wife.

Ina's Rack of Lamb Persillade
From Ina Garten, Barefoot Contessa

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 450 degrees F.
Place the racks in a roasting pan, fat side up. Rub with olive oil and sprinkle with the salt and pepper. Roast for 10 minutes.
Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.