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).
Instructions. Pre-heat oven to its highest setting (approx 220ÂºC/425ÂºF/Gas 7 - 250ÂºC/475ÂºF/Gas 9), at the same time, pre-heat a frying pan on a high heat. Rub the steak all over with olive oil. Once the frying pan is very hot, sear the steak on all sides for 2 minutes.Transfer the steak to a rack in a small roasting tin, leave uncovered and place the steak into the hot oven and cook to your liking, using the timings in the table below.nce the frying pan is very hot, sear the steak on all sides for 2 minutes. Transfer the steak to a rack in a small roasting tin, leave uncovered and place the steak into the hot oven and cook to your liking, using the timings in the table below.