A recipe I found from Mountain Mama.

I should mention that this marinade significantly cuts down on the "gamey" taste of the lamb. If that's a good thing for you, carry on. A lot of people LIKE that gamey taste though, so you may want to use conservatively or reduce the marinating time significantly if that is you. Also, the marinade burns easier than the lamb, so once cooking you may want to drop the heat a bit.

I got a nice little rack from Whole Foods for this, and had them cut it for me which they had no problem doing. I only had to sacrifice one child to get it from there.

INGREDIENTS

2 racks of lamb, cut into chops (you should get 6–7 chops per rack)
salt and pepper
3 cloves minced garlic
zest of one lemon
3 tablespoons dijon mustard
1 tablespoon minced fresh rosemary
2 tablespoons olive oil, plus more for searing

INSTRUCTIONS

In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
Remove chops to plate and let rest about 5 minutes.
Repeat with remaining chops until all are cooked.
If pan starts to smoke, turn heat down. Serve as is or with mint jelly.