Marinate lamb in rub: Rub rib rack all over with mixture of rosemary, thyme, Deer Camp, garlic and freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack all over. Marinate in the refrigerator overnight, or at room temperature for 1-1/2 to 2 hours as the lamb is coming to room temperature in the next step.
Remove lamb rack from refrigerator 1-1/2 to 2 hours before you cook it so that it comes to room temp. (Meat will cook more evenly if brought to room temperature before placing in oven.)
Preheat oven to 450°F. Arrange oven rack so that the lamb will be in the middle of the oven.
Score the fat by making sharp, shallow cuts through the fat, spaced about an inch apart. Sprinkle with salt and pepper, wrap bones in foil and place in pan fat side up.
Place lamb in the oven and roast at 450°F for 10 minutes or until the surface of the roast is nicely browned. Lower the heat to 300°F. Cook for 10 - 20 minutes longer (depending on the size of the lamb rack and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat reads 125°F (for rare) or 135°F (for medium rare). Remove from oven, cover with foil and let rest for 15 minutes.
Cut lamb chops away from the rack by slicing between the bones.