Preheat oven to 400°F (200°C).

Season the lamb generously with salt and pepper.

Sear the lamb in a hot skillet, fat side down, until browned, 2-3 minutes per side.

Mix the crust: combine panko, herbs, garlic, lemon zest, olive oil, and a pinch of salt.

Brush lamb with Dijon mustard and press on the herb crust.

Roast 20-25 minutes for medium-rare (internal temp 130-135°F), then rest 10 minutes.

Slice between the bones and serve.

For the red wine sauce: sauté shallots or garlic in the pan drippings, add red wine, and scrape the bottom of the pan. Simmer until reduced by half. Whisk in butter and a splash of vinegar or Dijon to finish, then spoon over the sliced lamb.