Preheat the oven to 400°F (200°C).

Season the rack of lamb with salt and pepper.

In a mixing bowl, combine Dijon mustard, breadcrumbs, rosemary, thyme, garlic, and olive oil to form a paste.

Heat a roasting pan over medium-high heat and sear the lamb on all sides until browned, about 2-3 minutes per side.

Remove the lamb from the heat and spread the mustard and herb mixture evenly over the meat.

Transfer the lamb to the oven and roast for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Let the lamb rest for 10 minutes before slicing.