There are two buying options for lamb racks in our markets today, lamb from New Zealand and domestic lamb, usually from Colorado, Nebraska, or South Dakota. Domestic lamb racks have heavier chops. The meat is more marbled, with a stronger flavor. Both are luxurious cuts, but domestic lamb is more expensive by about two dollars per pound.
Season the racks the morning of the day you want to serve the lamb. In a pinch, this can be done right before they go in the oven.
Preheat the oven to 450°. Put the racks on a low-rimmed cookie sheet. In my convection oven, a one-pound New Zealand loin rack is medium rare in 20 minutes. A one-and-a-half pound domestic loin rack is medium rare in 24 minutes. Tent the racks and let them rest for 10 minutes or so before carving and serving.
Seasoning Paste for 2 Racks of Lamb
2 Tbl freshly crushed garlic
1 tsp salt
½ tsp ground black pepper
1/3 cup Dijon Mustard
1-2 tsp minced fresh thyme leaves
Mix the crushed garlic and other ingredients into a paste and spread it on the meaty part of the racks.