For the Salad:
For the hand-torn croutons:
For Entrée:
Preheat oven to 400ºF.
Place a baking rack in a roasting pan. Season rack of lamb with salt and pepper.
Combine garlic, rosemary, and panko in a food processor and pulse for a few seconds. Add mustard, olive oil, honey, and soy sauce and pulse until a paste forms. Fold parsley into the paste. Season with salt and pepper.
Coat outer side of lamb with paste and place it on the rack in the pan. Roast the lamb until it reaches an internal temperature of 132 to 135ºF for medium-rare and is golden brown. Remove from the oven and allow meat to rest for 10 minutes. When rested, cut the rack into four double chops and arrange them on the plate. Arrange the salad beside the lamb and scatter the croutons over salad. Drizzle with remaining olive oil and sprinkle with lemon zest.
For Salad:
Place garlic, shallot, chile, oil, and lemon juice in a bowl and vigorously whisk to combine. Add olives, tomatoes, greens, herbs, ricotta salata, and lemon zest and gently fold together. Season to taste with salt and pepper.
For the hand-torn croutons:
Heat oil in a sauté pan or skillet over medium-high heat. Add thyme, rosemary, garlic, and torn bread. Toast on each side until golden brown. Season with salt and one turn of the pepper grinder. Remove from pan. The croutons should be golden brown and crispy on the outside and chewy on the inside.