get a whole rack. pat it dry. remove as much blood as you can. in food processor: 2-3 large garlic cloves 3 tbsp stoned ground dijon- more expensive brands work better 1 tablespoon fresh squeezed lemon juice 1 tbsp soy sauce 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme little less than half teaspoon dried rosemary. few drops of sriracha (if thats your kind of thing) pulse until the garlic is all chopped. cover entire rack front back and size with the paste. let marinate over night. very important: take lamb out of fridge 1 hour before cooking. let come to room temp. Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. or with thermometer until desired doneness. The temps are available if you google. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes. otherwise air fry it for 14-17 mins at 370 depending on size, fat side up.