Lamb has to be in my top three menu items. If I see it, it’s always under consideration. Cooking a rack at home is a real treat (especially if I’m the only one eating). You can pick up local raised Loncito’s lamb at the Austin Farmers’ Market. Central Market and Whole Foods both have great looking cuts also (Colorado raised, I believe). When I find lamb on sale, I buy a couple racks and freeze them for later. They keep well.
A whole rack to too thick to prepare in a pan on your cooktop. I usually get out the heavy cast iron and brown the outside as a first step. When a nice, deep brown crust has formed, I put the pan into a preheated 350 oven to finish cooking the interior. I shoot for internal temperature around 125 – 130 degrees (medium-rare, thank you). If I’m not sure, I pull it out sooner than later. You can always put it back in, but you can’t undo over cooking it. Now, back away from your computer, your getting a little too close to my lamb!