Pre-heat oven to 450° F. In the bowl of a food processor, combine all ingredients, except mustard and 2 tablespoons of olive oil, and process until well mixed, but still slightly crumbly. Don't turn it to mush. Set aside.
In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Season lamb rack with salt and pepper and quickly brown by cooking for about 3-4 minutes per side. Remove lamb from skillet and place in an oiled roasting pan.
Carefully brush mustard over the section just over the top, underside and sides of chops, leaving bones exposed. Gently pat the herb/breadcrumb mixture over the mustard. Cook 10-12 min. or an internal temp 135 for med. rare. Let rest 10 min., slice.
Sauce: Pour off all but 2tbsp of from skillet. Saute shallots until soft. Add red wine and rosemary. Increase heat, simmer until syrupy. Add broth, reduce until about 3/4 cup. S & P, add butter.
Mashed potatoes and green beans.
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