I came up with this lamb recipe for a cooking class I was teaching for Williams Sonoma.

Gin, which gets its flavor from juniper, gives this lamb a great subtle flavor.

Preheat oven to 450°F. Heat 2-3 tablespoons olive oil in a large cast iron pan. Place racks of lamb in pan and cook until browned, about 3-4 minutes per side.

Transfer lamb to an oiled roasting pan brush with reserved marinade and roast for about 10-12 minutes (or until meat registers 130°F on a meat thermometer) for medium rare, brushing once more with marinade during the cooking process. Transfer lamb to a cutting board. Let rest for 5 minutes before carving racks into chops.

OR GRILL IT!
You can also grill the lamb over a medium fire in a charcoal or gas grill. Cook, turning and basting the racks occasionally until done to your liking. Again, let rest for 5 minutes before carving.