Preheat oven to 400 degrees F (200 degrees C). Tear the Bread (1 slice) into pieces, and finely chop the Fresh Rosemary (1 tablespoon). In a mini-prep food processor, add bread, Fresh Mint Leaves (1/4 cup) and fresh rosemary. Pulse until fine crumbs are formed.
Season the Lamb (1 rack) with Salt and Pepper (to taste). In a large grill pan or cast iron pan, heat Olive Oil (1 tablespoon) over medium-high heat. Add the rack of lamb, fattier side down, and cook 1-2 minutes to sear.
Flip lamb over, and cook for an additional minute. Remove from heat. Spread Dijon Mustard (1 tablespoon) on fattier side of rack of lamb. Top dijon mustard with bread crumbs, pressing down slightly to adhere.
Roast lamb for 18 minutes for medium rare, or 20 minutes for medium.
Remove from pan, and let rest for 4-5 minutes on a cutting board. Carve into 2-rib portions.