I don’t think of myself as a particularly predictable person, but when I am out to dinner with family or friends and there is Rack of Lamb on the menu, it is a safe assumption, that is what I will order – actually you can bet on it, and I believe some people have done so!  There are all kinds of ways to serve rack of lamb from glazed with a Cabernet sauce, covered with a Dijon mustard mask, to heavily encrusted in a shallot and mushroom tapenade.  But I am a purist when is comes to lamb and I want to taste the full-bodied, distinctive flavor of lamb and not have it covered with sauces and stuff that masks the gamey flavor – knowing full well lamb is often considered an acquired taste.  That said, my recipe is a modification from Rack of Lamb Persille by Narsai David.  Narsai David was a leading Bay Area restaurateur (owner of Narsai’s and Narsai’s Market, both of which closed in the mid-1980’s.) I adapted his recipe with some slight changes – hope you like it …