Preheat the oven to 230ºC/450ºF/Gas 8 and position the oven rack in the centre.
In a large bowl combine the breadcrumbs, garlic, rosemary, 1 tsp salt and ¼ tsp pepper, and stir in 2 tbsp olive oil to moisten the mixture.
Season the Lamb, heat the remaining olive oil in a large roasting tin and sear the lamb for 1-2 minutes on all sides.
Allow the Lamb Rack to cool very slightly before brushing it with the mustard and rolling it in the breadcrumb mixture.
Pat any additional mixture onto the Rack and cover the exposed bones with tin foil to prevent charring.
Place the Rack, bone-side down, in the roasting pan and cook for 12-18 minutes depending on personal eating preference.
Once cooked, loosely cover and rest in a warm place for at least 5 minutes carving between the ribs to serve.
Serve with layered sautéed potatoes and aubergine
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