Rack of lamb is the ribeye, with the rib bones attached. It’s a choice cut in beef as well.
You have two options of cooking rack of lamb, roasting and grilling.
You need to first sear the rack at high heat to seal in the juices, and then to finish cooking on lower heat. Rack should be rare, or no more than medium rare, for maximum juiciness and tenderness.
Seasonings and Marinades, you can use your imagination, feel free to do your own thing.
Try a flavour combination of fresh garlic, lemon juice, fresh cracked pepper, Worcestershire sauce, and sea salt.
A Dijon mustard rub with cracked pepper.
A crust of honey and apricot or anything herby you fancy
Or try Minted Lamb Rack, an earlier recipe.