Sprinkle the lamb with Herbes de Provence, salt, and pepper.
Blend or food process the garlic, dijon, honey, olive oil, and balsamic vinegar.
Spoon the vinaigrette on one side of the lamb.
Broil the lamb in the oven on high, until the top side is browned, ~5 minutes.
Flip the lamb. Spoon the vinaigrette on the other side of the lamb.
Broil on the second side for 5 more minutes. Then turn the oven temperature to 350F and roast until the lamb’s internal temperature reads 135F. Pull from oven and let rest until internal temp reaches 145F (medium-rare)*.
Let rest 5 minutes before serving.
The thinner the meat, the worse chance you have of achieving the perfect medium-rare cook. This is because, as you heat the meat, the heat penetrates towards the center so a thinner piece cooks all the way through much more quickly. You should trim most of the fat from the rack before cooking. The fat adds a great flavor, but if you leave it all it won't render down properly and you will be left with an unpleasant fat layer. Furthermore, if you are cooking it over fire or under a broiler, the fat can catch fire, which is dangerous. The USDA recommends 145F minimum internal temperature for lamb with a 3-minute rest, 145F (medium-rare) or 160F (medium). I take the lamb out of the oven around 135F and rest it for up to 10 minutes to get up to USDA’s end temperature of 145F because I prefer it more rare. It does continue to cook slightly once removed from the oven.Depending on the size of the rack, a rack of lamb can serve anywhere from 2-4 people. The average weight is 1.6-2.2 pounds, but you can find them anywhere from 1-3 lbs.