The Rack of Lamb comes from the loin. The loin is at the top of the animal’s back, near the head. This cut is nice and tender; one rack can easily become an elegant meal for two.
This is the Rolls Royce of Lamb. Season with salt and pepper. Slather with olive oil and place in hot pan. You want to make sure you get out the best flavor so make sure to cook on all sides, over high heat for a very short period of time, 3-5 minutes per side. Once done, place skin side down in the hot oven for 7-8 minutes. Always allow the meat to rest before serving and enjoy.