Lamb roasts need very little preparation, just a light brush with oil and seasoning with little salt and pepper, and herbs like the dried oregano and basil used in this recipe. Sturdy fresh herbs like rosemary and sage leaves are good too.
Frenched lamb racks have had the fat and meat between the ribs removed and the bones have been scraped clean, so they look rather fancy. Regular lamb racks will work as well in this very tasty dish.