Sara in FL re the rack of lamb. Lamb is a popular dish in Scotland, it should be, there's as many sheep as there are people!! Due to it's popularity, recipes are rarely used. The secret is not to overcook it. I will search through all my old recipes and find one for the rack. I'll post it as soon as possible. Meantime this is one from the Lamb Message Board, submitted by Chief Cook 2. I haven't used this particular recipe, but it sounds pretty close to my way, except miss out the garlic. The garlic will completely take over the flavour of the lamb.

Rack of Lamb
presented by Historic Sand Rock Farm Bed & Breakfast

2 racks of lamb
1 bunch, fresh parsley
1 bunch, fresh basil
3 cloves garlic
1/2 cup extra virgin olive oil
1 tsp salt
1/2 tsp ground pepper

Trim the excess fat from the lamb. Combine three cloves garlic, parsley, basil, and olive oil in a blender. Blend into a smooth sauce, and liberally coat the lamb. Marinate or up to 2 days. Preheat the oven to 350°. Heat a sauté pan with a small coating of olive oil. Season lamb well with salt and pepper. Sear the outside of the lamb, pressing each face of the meat against the hot pan for until browned. Set the lamb on a baking sheet, and roast for 10-20 minutes. Remove from heat and let rest for 10 minutes before slicing. Slice with a sharp, large knife. Hold the rack by the bones, and in one slice, run the knife between the ribs. The flesh should be pink; the ends medium-rare and the center cuts rare.
Yield: 6-8 servings
Sylvia <Scotland>

http://www.nancyskitchen