Wash lamb and remove any silver skin or excess fat or loose meat.
In a small bowl, mix all remaining ingredients. Spread liberally on the meaty side of lamb and brush on the bone side of the lamb avoiding contact with the rack bones.*
Cover lamb in plastic wrap and refrigerate for 4-24 hours.
Remove the lamb from the refrigerator and preheat oven to 450°F.
Place lamb on a foil-lined baking tray, meaty side up. Roast for 20 min or until internal temperature reaches 145°F (medium rare).
Remove from oven, place on cutting board, and tent with foil. Rest lamb for 10 minutes, then cut between the bones into chops (lollipops) and serve.
Notes
*Or carefully place marinade in a zip top bag, adding lamb without getting marinade on the bones. Refrigerate overnight.