1. Score the fat by making sharp and shallow cuts through the fat spaced about one inch apart. Do this procedure first in one direction and then in the other direction forming diamond shapes across the fat.
2. Set aside, while making the rub.
3. Wrap the exposed fragile bones with tin-foil so that they do not burn during the cooking process.

For the Rub:

1. Combine all of the ingredients for the rub in a food processor and give a few good chops.
2. Massage the rub all over the scored fat and let the lamb reach room temperature. This will take one and half to two hours so that the meat will cook evenly.
3. Place the rack of lamb first at 450 degrees Fahrenheit for 10 minutes in order to brown the meat. Then, lower the heat to 300 degrees, and roast for another 20 minutes. If using a meat thermometer, the thickest part of the meat should reach approximately 125 degrees F.