Pat dry lamb rack with paper towels.
Season with salt and pepper all around. Set aside.
Combine olive oil, parsley, garlic, rosemary, and thyme leaves in a small food processor; pulse until thoroughly mixed.
Using a sharp knife, score the fat layer on the lamb by making several cuts through the fat; rub the garlic-herb mixture all over the rack of lamb.
Place rack of lamb in a Ziploc bag; seal and leave at room temperature for 1 to 2 hours, max. (You can also marinate it overnight in the refrigerator. Bring to room temperature before cooking.)
Preheat oven to 450˚F.
Take lamb out of the bag and place it on a baking pan, fat side up.
Cover exposed ribs with foil so they don't burn while roasting.
Roast for 25 minutes, or until internal temperature registers at 125˚F for rare, or 135˚F for medium-rare. Use an Instant Read Thermometer for accurate results.
Remove lamb from oven; loosely cover with foil and let rest 15 minutes before cutting.
Cut, garnish with parsley, and serve.