1 (2 lb.) rack of lamb
1/2 lb. unsalted butter, softened
2 cloves garlic
4 tbsp. Dijon-type mustard
4 tbsp. finely chopped parsley
2 tbsp. olive oil
Salt and freshly ground pepper

Preheat oven to 500 degrees. Butter heavy baking pan. Combine all and stir into a paste. Coat the meaty side with the paste. Put on baking pan, coated side up. Roast 20 to 25 minutes. If rib bones begin to brown, cover with foil.