Ask your butcher for two “frenched” racks of lamb, which means the fat is scraped off the bones for a nicer presentation. You can also ask the butcher to cut the racks into chops. Marinating isn’t essential but it’s a good idea if you want to minimize lamb‘s slight gaminess. This marinade adds so much flavor, there’s no need for a sauce or condiment. Sear the chops in a skillet to give them color and flavor, then roast in the oven until the internal temperature reaches 125˚. Lamb is lean and can become tough, so be careful not to overcook it.