Preheat the oven to 400°F with a oven rack in the center position.
Season racks with salt and pepper.
In a small bowl combine the garlic, mustard, rosemary, thyme, parsley and olive oil. Coat the meat with the herb mixture pressing well.
Transfer the racks to a roasting pan, curved side up, and roast for about 15 minutes. Loosely cover the racks with aluminum foil and roast for another 5 minutes for medium rare, or 10 minutes for medium.
Let the racks rest on a cutting board for about 5 minutes. Cut each rack into double chops or individual choops. Serve with the ndambe cakes and moyo sauce.