Preheat oven to 200°C. Place shelf in the middle of the oven.

Sprinkle lamb rack with salt and pepper.
Heat 1 tbsp oil in a heavy based skillet over high heat. Sear lamb rack all over until browned – including short ends – about 1 1/2 - 2 minutes on each side. Transfer to plate and let cool for 5 minutes, uncovered.

Mix Dijon, rosemary and garlic in a small bowl. Then add 3 teaspoons of egg, and mix again.

Spread the underside of the rack with mustard mix. Using a spoon sprinkle mix onto lamb and press with back of spoon, then spread mustard mix over the other side as well as each end. Then press those sides into the breadcrumb mixture. Put lamb on baking sheet

Roast: Frenched racks for 20 minutes, or untrimmed racks for 30 – 35 minutes, or until internal temperature registers 60°C/140°F (for medium rare).