In a small bowl, mix together dijon mustard, wasabi powder, minced garlic, ginger powder, pepper, and salt.
Generously coat rack of lamb with mustard mix and let sit at room temperature for 1 hour.
Preheat oven to 425 degrees.
In a separate bowl, mix together panko bread crumbs, chopped parsley and salt. Use your hands to evenly coat rack of lamb with bread crumbs.
Bake for 30 minutes or until lamb reaches an internal temperature of 150 degrees for medium doneness. Broil for 5 minutes to toast bread crumb topping.
Slice rack of lamb into individual chops and serve.