Preheat the oven to 350°. Heat a sauté pan with a small coating of olive oil. Season lamb well with salt and pepper. Sear the outside of the lamb, pressing each face of the meat against the hot pan for until browned.

Set the lamb on a baking sheet, and roast for 10-20 minutes. Remove from heat and let rest for 10 minutes before slicing. Slice with a sharp, large knife. Hold the rack by the bones, and in one slice, run the knife between the ribs. The flesh should be pink; the ends medium-rare and the center cuts rare.

Yield: 6-8 servings