Prepare and chill the herb crust: Combine the finely chopped herbs, garlic, shallots, breadcrumbs, softened butter, egg white, ground almonds and grated Parmesan in a food processor. Season with fine sea salt and freshly ground black pepper. Pulse just until evenly combined into a pliable, textured paste; do not process until completely smooth. Place the mixture between two sheets of baking parchment and roll it into a rectangle large enough to cover the meat side of the rack. Refrigerate until firm.

Sear the lamb: Preheat the oven to 210°C. Pat the lamb dry and lightly score the fat cap in a diamond pattern, taking care not to cut into the meat. Season with fine sea salt and freshly ground black pepper. Heat the Black Olive Oil in a heavy frying pan over high heat. Sear the rack fat-side down first, then brown the remaining sides until evenly golden.

Part-roast the lamb: Transfer the seared lamb to an ovenproof roasting dish, fat-side up, and roast briefly to begin cooking the meat. Remove from the oven and allow it to stand briefly while preparing the crust. Keep the oven on.

Apply the almond herb crust: Brush the meat side of the lamb evenly with Dijon mustard. Remove the chilled herb crust from the parchment, trim it to fit if necessary, then place it over the mustard-coated surface. Press gently so that it adheres securely.

Finish roasting and rest the lamb: Return the crusted lamb to the oven and roast until the almond crust is crisp and golden and the lamb has reached the desired internal temperature. For medium-rare lamb, remove the rack when the thickest part of the meat reaches about 52°C, avoiding the bone. Rest under a loose sheet of foil, then slice between the ribs. Finish with Black Olive Oil and serve immediately.