Preheat oven to 450°F (230°C).

Heat vegetable oil in an oven-safe skillet over medium-high heat.

Carefully place the rack of lamb in the hot skillet and sear all sides until golden brown to lock in juices and create flavor depth.

While the lamb is searing, prepare the herb crust. With the food processor running, drop the shallot and garlic down the feed tube to mince them.

Add the fresh parsley and pulse until finely chopped.

Add the torn bread pieces and pulse until you have fine breadcrumbs.

Transfer the herb mixture to a bowl and stir in the melted butter until everything is moistened and clinging together.

Carefully pat the herbed breadcrumb mixture onto the top of the seared rack of lamb, pressing gently to create an even crust.

Place the skillet directly into the preheated oven and roast for 15-20 minutes. If the breadcrumbs are browning too quickly, reduce the temperature to 425°F (220°C).

For medium doneness, cook until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer inserted into the thickest part.

Remove from oven and let rest for 5 minutes before slicing between the bones to serve.