INGREDIENTS:

– 2 cloves garlic, crushed
– 1 tsp chopped fresh rosemary leaves
– 1 rack of lamb, frenched (2 lb / 8 ribs)
– 1/4 lemon
– 1 tsp kosher salt and freshly ground pepper, to taste

DIRECTIONS:

1.) Season the lamb racks with lemon juice and season with salt and pepper on both sides
2.) Rub the garlic all over them and sprinkle with rosemary
3.) Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour
4.) Preheat the oven to 450°F
5.) Place 1 tbsp butter on center of lamb
6.) Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F in center of meat, between bones (or longer if you like your cooked medium or medium-well)
7.) When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests
8.) Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes
9.) Carve the lamb in between the rib bones and transfer to plates