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

Remove the lamb from the skillet and set it 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℉ for medium-rare).

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

Carefully slice into double chops, arranging on plates and topping with any remaining breadcrumbs.