1 head of garlic (cloves peeled
¼ cup rosemary leaves
¼ cup extra-virgin olive oil
2 racks of lamb, frenched (2 pounds each)
• Salt and freshly ground pepper
In a mini food processor, combine the garlic, rosemary and olive oil and
process until the garlic is finely chopped. Season the lamb racks with salt and
pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up
on a large rimmed baking sheet and let stand for 1 hour.
Step 2 Preheat the oven to 450°. Roast the lamb in the upper third of the oven
for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare
meat. Transfer the racks to a carving board, stand them upright and let
rest for 10 minutes.
Step 3 Carve the racks in between the rib bones and transfer to plates. Serve