Directions

1. Preheat the oven to 425 F.
2. Remove the lamb from the refrigerator about 45 minutes before cooking and set out at room temperature. This will help the lamb cook evenly.
3. Line a half-sheet pan with foil.
4. Using a 2-3/4″ Paring Knife, make slits in the thick part of the lamb and insert garlic pieces. Note: If the lamb is not a thick rack, cut the garlic clove quarters in half.
5. Heat a large sauté pan over medium heat and place lamb meat side down and allow meat to sear until brown. Turn lamb so all sides are seared.
6. Place the 2 racks on the lined sheet pan so they are making an arch. Sprinkle with sea salt, pepper and rosemary.
7. Roast for 20 to 24 minutes for rare to medium-rare. Using an instant-read thermometer, it should be 120 F for rare as it will raise another 5 degrees as it rests.
8. Tent the lamb with foil and allow to rest for 10 minutes before serving.
9. To serve, cut between the bones to separate into individual lamb lollipops.