You've got a French cut lamb rack - this is a rack off the rib cage, bone ends trimmed and the gorgeous gems of meat on there.
Defrost it. There are various ways to cook it, but for presentation, cover each of the bone ends with tin foil to prevent them burning. If you're not a presentation kind of person, leave it.
Rack is very nice with a herb crust - get some of your favourite nuts (like macadamia or hazel), some fresh herbs, like parsley, thyme and so on ... blend the lot together with a little (and I mean a little) extra virgin olive oil and pat the cake onto the rack like a crust.
Roast in the oven for 20 minutes, having pre-set and pre-heated the oven to 200C (400F, I think) and you'll have medium rare chops. Let 'em sit for 5 minutes. Cut down each rib after cooking.
Try 25 minutes if you're not into pink meat. The chops from the edge will be the best done. Please do try the more pink ones towards the middle, but if you're really not into it, just pop them back in the oven while you enjoy the fully cooked ones from the edges. You'll know for next time.
Assemble over salad leaves, your favourite vegetables or just wolf the lot down! You get so little meat on each that you need the whole rack and a Primal.
Here's a quick snap from my pre-paleo days:
... and one since going functional paleo/primal/archevore/whatever the term:
Feta is a wonderful bedfellow for lamb! Lashings of mint sauce ... if fact, you can't see the lamb drowned under mint sauce in the second picture.
Mint sauce? Mint, splash of vinegar and some extra virgin olive oil or avocado oil. Blend together. Done. No sugar!