1.   Remove baking dish from oven and transfer lamb to a cutting board.

2.   Transfer the lamb to a platter.

3.   Transfer the lamb to an ovenproof platter.

4.   Transfer lamb to marinade pan, cover loosely with foil and keep warm.

5.   Transfer the lamb to a cutting board and let it rest briefly while you reduce the cooking juices over high heat to a saucelike consistency.

6.   Transfer the lamb to a plate and pour off the fat in the pot.

7.   Transfer the lamb to a cutting board.

8.   Transfer the lamb to a sheet pan and spread the persillade on top of the lamb rack.

9.   Using a slotted spoon, transfer lamb to a baking sheet.