In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated.
For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes.
For a roast with more fat, cook at 160 degrees C / Gas 2-3 for a longer period of time, allowing the fat to slowly melt and bathe the joint in its own juices. Meat cooked with this method will take about 30 minutes per 500g to reach medium rare.To be exact...You can also tell the temperature of your lamb using a meat thermometer. Some cooks prefer this, as it takes the guesswork out of roasting.eat cooked with this method will take about 30 minutes per 500g to reach medium rare. To be exact... You can also tell the temperature of your lamb using a meat thermometer. Some cooks prefer this, as it takes the guesswork out of roasting.