When buying the lamb, ask the butcher to remove the chine bone and crack the ribs.) Preheat oven to 400° F. Trim the surface fat from the lamb racks, leaving a thin fat coating. "French" the ribs by scraping the meat 1-1/2 inches from the bone tips.
Prepare the Red Currant Sauce.
a small bowl, mix together the garlic, parsley, and 2 tablespoons of the oil to make a paste. Rub the paste on the lamb. In a large skillet, heat the remaining oil and sear the lamb on all sides over medium-high heat. Place the lamb on a heavy rimmed baking sheet and roast in the oven for 15 minutes for medium-rare or longer until done to choice. Prepare the sauce while the lamb is roasting.
Slice the lamb. Divide the warm sauce among the serving plates and place four ribs on each plate. Serve immediately.