Remove the racks of 2 costillas de cordero francesa aproximadamente 1 ½ lb cada una, 8 huesos por costilla, tapilla de grasa recortada a ¼ inch from the Refrigerator 30–45 minutes before cooking to take the chill off. Pat them completely dry with paper towels — this is essential for a good sear. Season generously all over with 1 ½ tsp sal kosher and 1 ½ tsp sal kosher.

Pulse the ¾ cup migas de pan fresco de aproximadamente 2 rebanadas de pan blanco, pulsadas en procesador de alimentos in a Food Processor until you have coarse crumbs. Add the ¼ cup perejil fresco de hoja plana picado aproximadamente, 2 tbsp hojas frescas de romero solamente, picadas aproximadamente, 1 tbsp hojas frescas de tomillo solamente, 3 dientes de ajo picados aproximadamente, 2 tbsp aceite de oliva para sellar, 1 ½ tsp sal kosher, and ¼ cup queso Parmesano rallado finamente (if using). Pulse 8–10 times until the herbs are finely chopped and the mixture is uniformly green and fragrant. It should hold together when pressed. Set aside.

Preheat your Oven to 425°F. Place a rack in the upper-middle position.

Heat 2 tbsp of 2 tbsp aceite de oliva para sellar in a large Cast Iron Skillet over high heat until just smoking. Sear the racks of 2 costillas de cordero francesa aproximadamente 1 ½ lb cada una, 8 huesos por costilla, tapilla de grasa recortada a ¼ inch fat-side down first for 2–3 minutes until deeply golden brown. Flip and sear the meat side for 1–2 minutes. Hold each rack upright with Tongs to briefly sear the ends as well. This step builds flavor and color that the oven alone can't achieve.

Transfer the seared racks to a Baking Sheet (or keep in the skillet if oven-safe), bones arching upward. Let rest for 5 minutes to cool slightly before applying the crust.

Stir together the 3 tbsp mostaza Dijon and 1 tsp miel (if using) in a small Mixing Bowl. Brush a generous, even layer of the Dijon mixture over the top (fat-side) and sides of each rack. This acts as the glue for the herb crust.

Firmly press the herb ¾ cup migas de pan fresco de aproximadamente 2 rebanadas de pan blanco, pulsadas en procesador de alimentos mixture onto the Dijon-coated surface of each rack, creating an even, packed crust about ¼ inch thick. Press it on with your hands so it adheres well.

Roast in the preheated Oven for 15–20 minutes, until an Meat Thermometer inserted into the thickest part of the meat (not touching bone) reads 125°F for medium-rare or 130°F for medium. The crust should be golden and fragrant.

Transfer the racks to a cutting board and tent loosely with Aluminum Foil. Rest for 8–10 minutes — this is non-negotiable. The internal temperature will rise another 5°F during resting and the juices will redistribute throughout the meat.

Carve by slicing between each bone to yield individual chops. Serve 3–4 chops per person. Arrange on a warm plate with the bones pointing upward for a classic presentation.