Rub lamb with garlic, lemon, rosemary, thyme, salt and pepper. Let stand for a half hour. Lay meat on a rack in an open pan in a 450 degree oven for 20 minutes; reduce heat to 400 degrees for 5 minutes longer. Let stand for 5 minutes. Sprinkle with finely chopped parsley. Serves 2 to 3 persons.
NOTE: Have the butcher saw off enough of the chine bone to separate its joinder with the rib bones. Also have the rack "Frenched" by cutting and scraping away all flesh etc. between the rib bones down to the meaty section.
