Recipe: Before encrusting the rack it is best to sear it first. Simply pour a little oil in a large skillet and brown the racks lightly on all sides. Brush each rack of lamb with olive oil, season with salt and pepper and drizzle them with the lemon juice. Mix together the red pepper and garlic seasoning, breadcrumbs, Parmesan and herbs in a mixing bowl and dip each rack of lamb in the mixture, making sure they are coated nicely. Put a sheet of parchment paper on a baking tray and arrange the lamb over it. Bake in a preheated oven at 400 F for about 15 minutes or until the internal temperature reaches 130 F. If you are cooking the rack of lamb in a conventional oven, you might need to cover it with a piece of tin foil for the last 5 minutes, to avoid burning the crust.