A rack is the menu name for a lamb rib roast.  There are usually about 7 ribs per rack and first 5 from the front of the rib section are the best.  The meat is tender and well marbled, with a thin fat covering that bastes the meat as it roasts.

Cook it simply:
Rub the rack with a cut garlic clove.  Spread with Dijon mustard or a light coating of olive oil.  Lightly sprinkle with herbs, such as rosemary and thyme, and place it in a small baking dish with the rounded side upward and the rib tips resting on the pan. Roast uncovered, in a 400 degree oven for 10 to 12 min. per pound.

Let sit for 10 min. before carving.