Combine the first parsley, mint, rosemary, and garlic in a small bowl.
Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of olive oil and sear lamb rack on all sides to brown the outside. Remove lamb from pan. Brush Dijon mustard over lamb, and press herb mixture over lamb. Place the lamb in a roasting pan meat side up. Bake at 400° for 15 minutes or until a thermometer inserted in the thickest part of lamb registers 125 - 130° or to your desired doneness (see notes). Let rest 10 minutes. Cut in between bones into chops.
Notes
Lamb Internal Temperature 125 degrees - Rare 130 degrees - Medium Rare 140 degrees - Medium 150 degrees - Medium Well 160 degrees or above - Well Done