Line a small sheet pan with foil. Remove the rack of lamb from the refrigerator, pat with paper towels to remove any moisture, then wrap each bone with foil.  

Score the fatty side with shallow cuts spaced about 1-inch apart.  Score only through the fat and not so deep as to cut the flesh.  

Brush the entire surface with olive oil. 

Combine the thyme, garlic salt and pepper in a small dish and sprinkle the surface of the lamb, rubbing into the scored fatty area.

Place on the sheet pan, bone side down, fat side up and and cover with plastic wrap. Allow the lamb to sit at room temperature for 1 to 1-1/2 hours. 

Preheat the oven to 450°F   Set the oven rack on the upper third position.

Remove and discard the plastic wrap from the lamb. Using a digital oven meat thermometer, Insert the prong into the center of the eye of the lamb.

Transfer the sheet pan to the preheated oven and roast for 15 minutes or until an the thermometer reaches 125°F for medium rare.  

Remove the sheet pan from the oven and transfer the lamb to a carving board, tent with foil and allow to rest for 10 minutes.

In a small saucepan set over medium, heat the olive oil and sauté the shallot and garlic, for 1 minute, add the cherries, wine and the chicken broth.  Bring to a boil and cook until reduced by half, about 5-8 minutes.  

In a small dish, mash the butter and flour together and stir into the cherry mixture, cook until the sauce is slightly thickened.  Stir in the thyme leaves, taste and adjust seasoning.

Transfer the sauce to a small dish and keep warm.  

Remove the foil from the bones and grasp the ends of the bones, standing the meat up on end. 

Slice between the rib bones.  Spoon a puddle of red wine-cherry sauce in the center of each serving plates and add a scoop of mashed potatoes.

Arrange two ribs on the potatoes and spoon the wine-cherry sauce over the potatoes and lamb. 

Garnish with fresh thyme sprigs