This recipe for rack of lamb is complemented with the fresh flavor of herbs and tanginess of garlic and shallots. You can also serve the lamb with mint jelly or a red wine reduction sauce mixed with the drippings from the lamb. Roasted potatoes, beans and carrots make a perfect accompaniment to lamb recipes, especially to grilled lamb. For a complete feast, serve rack of lamb with a robust red wine like Cabernet Sauvignon, Chateauneuf du Pape, or Barolo.

Before cooking the rack of lamb, allow it to come to room temperature first. Cooking it while it is cook will result in tough meat since the muscles will contract when the cold meets the hot grill. Remove the lamb from the refrigerator for about 90 minutes before you plan to cook it. The whole time, cover it with plastic wrap to protect it from pests or dirt. If you are using a grill, preheat the grill to 400 degrees F for about 20 minutes. Brush the grill with extra virgin olive oil and some unsalted butter for flavor.

Cook the lamb according to your desired doneness. Some like it medium, others medium rare, while others like it well done. Remove the lamb from the grill after cooking and place it on a large serving platter. Let it rest at room temperature for about 10 minutes before slicing and serving the meat to allow the juices to redistribute throughout.