A rack of lamb is typically French-cut for presentation. If it is not, you need to remove and trim extra fat and sinew from the cut of lamb. Locate the loin, use a boning knife to remove the fat from the loin area and expose the bones. Cast iron is a great pan for searing meat since it holds heat well. Make sure to season the meat liberally and put it in the hot pan until just browned. Smoked rosemary imparts a fantastic flavor and fragrance to this dish.