Marinate the whole rack in extra virgin olive oil, a couple of squashed garlic cloves, salt and freshly ground black pepper for 30 minutes.
To cook whole, brown the fat side well in a hot ovenproof pan for about 3 minutes, turn over and place in a preheated 200°C oven for 10 minutes or until you see beads of rose coloured juices coming to the surface of the lamb.
Remove from the oven, transfer to a plate, cover loosely with foil and rest 10 minutes.
Slice between the bones and serve.
Also good cooked on a moderate heat barbecue.
If desired add chopped garlic and pungent herbs such as thyme, rosemary or oregano that go so well with lamb. As an alternative, ground cumin and a little cinnamon will give it a middle eastern flavour.
One rack will feed 2 people.
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This is a premium cut, beloved by chefs but easy to cook. It is the first eight ribs adjacent to the loin, a very tender cut. This cut has had the backbone removed so it can be easily sliced into small chops or cutlets (aka French lamb cutlets) before or after cooking. It is ‘french” because the bones have been scraped almost clean down to the meat and the whole cut can be further well trimmed of fat if desired.