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 oven cooking, place the lamb in an uncovered roasting pan and cook at 165 degrees C (325 degrees F). For every 0.5 cm (inch) of thickness, allow 10 to 15 minutes of cooking time. You can allow more time for a well-done steak, cooking to an internal temperature of 76 degrees C (170 degrees F).
Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400Â°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.Transfer lamb to platter, cover, and let rest 5 minutes.1  Recipe by Maria Helm Sinskey.dd lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 1  Recipe by Maria Helm Sinskey.