remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw, reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 230ºC or 30 minutes, until rare to medium-rare remove from pan, keep warm, leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off the fat add garlic to the pan and cook for 1 minute add stock and stir to deglaze the pan and dissolve the drippings heat until reduced by half strain through a chinois, reserving bones for stock degrease as needed season to taste spread the tops of the racks with the softened butter combine the garlic, breadcrumbs, and parsley as the persillade pack the tops of the racks with the persillade brown under the salamander cut between ribs into chops plate 2 chops per portion with 1 ounce jus serve hot ----