1 rack of American lamb with 8 ribs, excess fat trimmed but a thin layer still intact, and bones frenched by the butcher
Salt and freshly ground pepper
About 2 tablespoons extra-virgin olive oil
2 medium oranges
1 cup fresh parsley leaves
1/3 cup pitted black olives, such as Kalamatas, cut lengthwise into slivers
About 1 hour before cooking, remove the lamb from refrigeration and sprinkle it genersouly with salt and pepper on all sides. Rub it with about 1 tablespoon of olive oil, or enough to coat well. Set aside to come to room temperature.
Preheat the oven to 400˚F with a rack in the center.
Heat a 12-inch heavy skillet (preferably cast-iron) over high heat until smoking. Place the rack of lamb fat-side down in the pan and sear until nicely browned and crusty, 3 to 5 minutes. Turn and sear on the ribs side until browned, about 2 to 3 minutes more.
Turn the rack again so that the fat side is facing up, and transfer the pan to the oven. Roast until the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, 10 to 15 minutes. (The internal temperature will increase to 145˚F out of the oven.) Transfer the rack to a large platter and cover loosely with foil to rest for 10 to 15 minutes.
Meanwhile, using a paring knife, trim the bottom and top ends from the oranges and then cut away the peel and pith so no white remains. Working over a medium bowl to catch the juices, cut between the membranes of each orange segment, freeing each perfect wedge. Allow the orange wedges to drop into the bowl as you cut, and squeeze the remaining membrane to get all the juice in the bowl.
Add the parsley, olives, 1 tablespoon of olive oil, a big pinch of salt and pepper. Gently toss it all together.
Cut the lamb into individual chops between each rib. Serve 2 chops per plate, and garnish with the salad.