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1
Pat the lamb dry with paper towels.
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2
Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly.
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3
Let it sit at room temperature for an hour or refrigerate overnight.
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4
If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
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5
Position the oven racks so that the top rack is 6 inches below the top of the oven.
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6
Preheat the oven to convection roast at 500F.
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7
Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup.
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8
Set the rack over its pan.
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9
Remove the meat from the marinade, leaving a coating on the meat.
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10
Discard the bag and the rest of the marinade.
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11
Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare.
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12
Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare.
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13
Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
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14
Cut between the bones of the rack and serve the lamb in 1-rib pieces.
