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1
Preheat the oven to 500F.
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2
Strip most of the surface fat from the lamb (your butcher may already have done this).
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3
Cut between the ribs, almost down to the meaty eye.
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4
Divide each rack in half down the middle, sprinkle with salt and pepper to taste, and put in a roasting pan.
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5
Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part.
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6
If it reads 125F or more, remove the lamb immediately.
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7
If it reads 120F or less, put the lamb back for about 5 minutes.
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8
Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium-rare to rare in the center.
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9
Cook a little longer for more doneness.
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10
Serve, separating the ribs by cutting down straight through them.
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11
Rack of Lamb Persillade: Combine 2 tablespoons olive oil, 1 cup plain bread crumbs, 1 small peeled garlic clove, and about 1/2 cup fresh parsley leaves in a small food processor (or chop by hand).
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12
Process until minced, then rub into the meaty side of the racks before roasting.
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13
If you happen to have some port open and youre inclined to serve your rack of lamb with a sauce, you can make a port reduction while the rack rests: Pour off all but a tablespoon of the fat from the pan and put the roasting pan on a burner (or two burners if it is big) over high heat.
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14
Add 1 cup good quality red wine or port and cook, stirring and scraping, until the liquid is reduced to about 1/3 cup.
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15
Add any of the liquid that has accumulated around the lamb and stir.
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16
Season to taste, then spoon a little of this over each serving of rib.
