Preheat the oven to 350?.

Trim the majority of the fat cap off the top of the lamb, then season generously on both sides with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat, then sear the lamb until browned on all sides.

In the meantime, combine breadcrumbs, lemon zest, mint, parsley, rosemary, salt, pepper, and olive oil in a small bowl, then mix until well combined.

When the lamb is browned, remove it from the skillet and set on a roasting pan or baking sheet.

Spread the Dijon mustard over the top of the lamb in an even coating, then press the breadcrumb mixture on top.

Gently pat the breadcrumbs down so that they stick and form a crust. Let sit for about 10 minutes to help the breadcrumbs adhere.

Roast on the top rack of the oven until the lamb reaches your desired internal temperature (130? is perfect for medium-rare).

Remove from the oven and allow the lamb to rest for 10-15 minutes.

Carefully slice into double chops and arrange on plates. Top with any remaining breadcrumbs.