Preheat the oven to 450 degrees F.
Combine olives, bread crumbs, 2 teaspoons olive oil, garlic and rosemary in a food processor and pulse until finely chopped. Season with salt and freshly ground black pepper to taste.
Season the rack of lamb on all sides with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat a medium skillet over high heat and, when hot, add remaining 1 tablespoon of oil. When the oil is almost smoking, add the rack of lamb and, turning, brown well on all sides, 5 to 6 minutes. Transfer to a plate and let cool slightly.
Using your hands or a spoon, spread the olive mixture evenly all over the lamb, pressing so the crumbs adhere to the meat. Place in a small roasting pan and bake for 12 to 15 minutes for medium-rare.
Remove from the oven and let sit for 5 to 10 minutes before carving. To serve, carve the rack into individual chops. Fan the chops out from the center of 2 plates, surrounding the Summer Stuffed Tomatoes.
Yield: 2 servings