1½ tablespoons chopped fresh rosemary leaves
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon salt
1½ teaspoons black pepper
2 tablespoons olive oil
2 racks of lamb (14 to 16 ounces each)

  1. Place the rosemary, garlic, oregano, salt, and black pepper in a food processor and process until minced.
  2. Add olive oil and process into a coarse paste.
  3. Place the racks of lamb on baking sheet with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
  4. When ready to cook, preheat the oven to 450°F. Roast the lamb for exactly 25 minutes for medium-rare and 30 minutes for medium. Remove from oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. Slice between ribs into individual chops and serve hot or warm.


Yield: 6 to 8 servings

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