Delicious little rack of lamb, started in my black enamel pan that I bought in Spain many years ago. I love that pan for things like this, I can sear them all over on the hob, then move the whole thing into the oven to carry on cooking.
A little rack of 7 bones will feed two, and takes 20 mins on highest heat after a good searing, so make sure that you have put the potatoes in to roast at least half an hour before that. After the 20 minutes, take the rack out and rest it whilst you use the pan juices to make the gravy. It needs a nice 5-8 minutes sitting under a hat of foil to be gently pink inside.
If you like it pinker then either cook it on a lower heat or give it a little less, but not too much or you'll have raw lamb. Which is not nice. And which will incur the wrath of any Masterchef judge. Obviously, if you like it very well done then give it a bit longer, and make sure you rest it well.