- Two 8-bone racks of lamb – frenched
- Salt and freshly ground black pepper, to taste
- 2 garlic cloves, mashed into a paste with a little salt
- Sprigs of rosemary, leaves coarsely chopped
- EV Olive oil
Season the racks with salt and pepper. rub each rack with garlic, chopped rosemary, and a drizzle of olive oil. Place the racks, fatty side up, in a roasting pan and leave them at room temperature for an hour or so. Preheat the oven to 400°F (204° C).
Roast the racks for about 20 minutes, until they’re nicely browned and have an interior temperature of 125°F (51°C) on an instant-read thermometer for medium-rare. Remove from the oven, cover loosely with foil, and let rest for about 10 minutes. Turn off the oven and place a serving platter in the oven to warm.
Transfer the racks to a cutting board. Slice between the bones to carve. Arrange the lamb chops on the warm platter and serve.