I saw a rack of lamb for about $10 at one of my local grocery stores. Fresh/never frozen, grass fed, antibiotic-free lamb from New Zealand. Sure, I’ll give it a whirl. I did a pretty decent job. If you get a thermometer, it makes it easy to make. I just set the thermometer at 140F and let it sit 15 minutes to rest after it reached that temperature. 140F renders a medium lamb.
I seared the outsides of the rack of lamb in a pan on the stove, then slathered it with some dill mustard. To be honest, I preferred the lamb flavor without the powerful kick of mustard.
I roasted this at about 400F for much longer than I thought I would have to. About 30 minutes.
But whatevs, this gal made some pretty decent rack of lamb!