2) Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until finely chopped. Add the breadcrumbs and lemon zest and process for a second until combined.
3) Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
4) Take the lamb out of the oven and cover with aluminium foil. Allow it to rest for 15 minutes, cut into double chops, and serve.
Note: French trimming refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/2cm of fat on the meat.