Heat the oven to 425 degrees F/220 degrees C.
Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese
, then pack the mixture onto the lamb rack.
Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast
until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.