A good old rack of lamb is elegant yet simple. A marinade of herbs, garlic, salt, pepper and olive oil is all it needs before cooking.
I use the oven in winter months, but during warm weather, I prepare it on a Weber charcoal grill over indirect heat. The latter method has special significance, as I used it for the last meal I ate with my father before he passed away.
Depending on people’s appetites, they might eat an entire rack of eight chops themselves, or each rack could be split between two guests.
Score the fatty outer layer of each rack of lamb in a crisscross pattern using a sharp knife. Take care not to cut too deeply and penetrate into the meat.
Make a marinade of extra-virgin olive oil with salt and pepper, along with chopped garlic, rosemary, and thyme. Garlic powder and dried herbs also work well. Coat each rack thoroughly and let sit in the refrigerator for about an hour.
If I am using an oven with a broil setting, I give the underside of the rack about five minutes exposure to high heat, though this is not critical. From there, turn the rack over and set the oven to bake at 400 degrees. Put a meat thermometer into the fat end of the rack and roast to an internal temperature of 130 degrees for rare or 140 for medium rare. Allow the rack to rest outside the oven. The thermometer reading should rise roughly seven degrees. Allow to cool to about 120 degrees before serving.
I usually like sides of potatoes au gratin and string beans, along with a glass of a flavorful red wine.