Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How to Carve a Rack of Lamb
Made this recipe last night for our Anniversary dinner. It was delicious and a wonderful evening. I am not that experienced as cook for fancy cooking, so I had to trust the recipe and it turned out cooked perfectly. One comment, the sauce seems to be called out as prepared but not cooked. I did not want uncooked garlic and shallots, so i cooked the cause in a saucepan first and added a bit more orange juices for taste. That worked great!