3 thick slices whole grain or sourdough bread
1/4 cup finely chopped fresh flat-leaf parsley
1 lemon, finely zested
1 clove garlic, crushed
1/4 cup olive oil, plus more as needed for coating lamb
Sea salt and freshly cracked black pepper
2 (8-bone) French-trimmed lamb racks
2 tablespoons Dijon mustard
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