Lamb Rack With Parsley Rub

I went to Costco a few weeks back and returned home laden with cheese and what felt like a neverending supply of seltzer (the seltzer is all gone, though the cheese remains). I also picked up a rack of lamb. I think that's the technical term for it. I made a parsley, lemon balm and garlic rub-type thing for the meat let it comingle for a while and then stuck it in the oven. I have mastered my fear of undercooking things, which meant that the lamb turned out nice and rare, but not raw. I skipped the browning the outside of the meat step and the final product was still tasty, but I think in the future I'll take the time to do this right.