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.
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.