Pre-heat oven to 450. With mortar and pestle, crush together half each of the garlic, rosemary, salt and pepper. Blend with the mustard. Rub the roast with the mustard mixture. Sprinkle with salt, pepper and rosemary. Mix the bread crumbs with the parsley and remaining, garlic, rosemary, salt and pepper. Cover the meat with this mixture, pressing it in firmly. Put the meat in a shallow roasting pan. Combine the olive oil with the melted butter and dribble the mixture over the meat. Roast the meat at 450 for 15 minutes, reduce to 400 for another 15 minutes or until 140 on an instant read thermometer for medium rare. Longer for more well done. Transfer rack to a platter. Let stand 10 minutes before carving.