Preheat oven to 450°F. Pat the rack of lamb dry with paper towels.

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

Sear the lamb on all sides until deeply browned, about 2-3 minutes per side.

While the lamb sears, process shallot and garlic in a food processor until minced. Add parsley and pulse until chopped. Add bread and process to fine crumbs.

Transfer crumb mixture to a bowl and mix in melted butter until evenly moistened.

Remove skillet from heat. Pat the herb mixture onto the top of the seared lamb rack, pressing gently to adhere.

Transfer skillet to oven and roast for 15-20 minutes, or until internal temperature reaches 160°F for medium doneness. Lower oven to 425°F if crust browns too quickly.

Remove from oven and let rest for 5-10 minutes before slicing between the bones to serve.