Ingredients :
- 1 bulb garlic cloves separated and peeled
- 1/4 cup fresh rosemary stemmed
- ¼ cup olive oil
- 2 racks of lamb trimmed and frenched
- Salt and freshly ground black pepper
Directions :
- Line a rimmed baking sheet with foil. In a food processor, pulse garlic and rosemary until finely chopped. With the motor running, drizzle in oil.
- Pat lamb dry with paper towels and season generously with salt and pepper. Rub all over with garlic-rosemary mixture. Set on prepared baking sheet, fat side up, and let stand at room temperature for 1 hour.
- Adjust oven racks to the upper middle position and preheat oven to 450 degrees. Roast the lamb for 15 minutes, then rotate the baking sheet. Continue roasting until the lamb reaches 145 degrees on an internal thermometer, about 10 to 15 minutes longer.
- Transfer the racks of lamb to a carving board, stand upright, and let rest for 10 minutes. Carve the racks in between the rib bones and serve.
