Select full racks of baby lamb weighing about 1 1/2 pounds. French them if you like. I make a paste of evoo and spices, varying the spices virtually every time. A typical mixture would be fresh rosemary chopped, garlic finely minced, course ground black pepper, sea salt, dried rubbed sage (I prefer it to the fresh.), chopped fresh dill, and maybe one or more of the following- onion powder, coriander, ancho chili powder, or a small amount of chipotle chili powder. Rub the paste liberally on the fat side of the rack and refrigerate for a few hopurs to a day. Remove the rack(s) and place in a Corningware pan with sides about an inch and a half high. This prevents the meat from drying out and from too much spattering. let the meat sit at room temperature for about two hours.

I use two methods for cooking. My preferred method is to preheat the oven to 450 degrees and place the rack(s) in the Corningware pan, fat side up, rubbed with a small amount of evoo to prevent any sticking. Roast on the top oven rack for about 34 minutes for medium rare.

The other method I use is to take a sautee pan and place a very small amount (maybe a half teaspoon) and heat the pan over high heat til the oil just begins to smoke. Preheat the oven to 450 degrees. Sear the rack(s) for three minutes on each side and put the pan on the top oven rack with the fat side up. Roast for about 20 minutes for medium rare.