Thank you so much to all the hounds who gave me advice on the rack of lamb. Try 2 was a huge success! I trimmed a top flap of meat and ALL the silver skin off the rack. After trimming the fat off the top flap, I cooked it along side the rack, but removed from heat after 5 minutes. It looked like I was taking a lot off when trimming, but that's all the stuff the usually ends up chewy and fatty on the sides of everyone's plates. The same marinade (garlic, rosemary, balsamic vin, EVOO, salt and pepper), and the same cooking method as last time -- broil 5 minutes on each side and finish in the oven. Because the rack was less massive after trimming, it barely needed extra time in the oven. The results were just fantastic -- very flavorful (because the marinade actually flavored the lamb this time, not the fat) and tender.
You guys will make a meat cook out of me yet :)