Most of the recipes I found involved low and slow cooking; but there was no time for that, so I got a nonstick fry pan screaming hot, seared it on both sides, turned down the burner and cooked till it reached a medium rare temperature.
It was outstanding. The meat was flavorful from the marinade and although it had a bit of chew, it was not tough. I think the riblets would also be excellent on the grill. Why pay $12 a pound for rack of lamb, when this is a third the cost and packed with flavor?