1. About an hour before roasting, remove lamb from refrigerator. 2. Trim excess fat. 3. Stir oil with seasonings and garlic. 4. Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side. 5. Place each rack as it is coated on a large baking sheet with shallow sides. 6. Depending on pan size, bone ends may lay on pan edges. 7. For even cooking, leave coated lamb at room temperature for 1 hour. 8. Or lamb can be refrigerated, lightly covered, up to 1 day. 9. Bring to room temperature before roasting. 10. When ready to roast, preheat oven to 400F (200C). 11. Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C). 12. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops. ---------------------------------------------------------------------------
Nutrition
Ingredients
