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.
1 Place lamb chops on very hot grill and close lid. This will help chops cook from all angles and sear in juices.  Cook lamb chops with lid down for 3â4 minutes. Flip chops over (at 4 minutes) using grilling tongs. Do not use a fork as it will let out all of the juices you are trying to keep in.