Rack of Lamb for Two

For an elegant presentation, have the butcher French the bones: scrape away the thin strip of meat and fat from the ends to the eye, leaving the bare bones—which can be dressed at serving time with little paper booties. (This operation is not terribly difficult; you can perform it yourself.) Otherwise, leave the meat on the bones. Savor the eye of the rack in the traditional fork-and-knife manner, then tuck in your bib and attack those bones. In either case, have the chops cracked at the ba