Roasted Rack Of Lamb - cooking recipe

Ingredients

550 g racks of lamb, frenched (2)
1/4 cup fresh thyme, fresh chopped
1/4 cup fresh rosemary, chopped
1/2 cup olive oil
salt and pepper, fresh ground, to taste
8 garlic cloves, chopped
4 sprigs fresh rosemary, for garnish

Preparation

Mix oil, garlic, rosemary, and thyme in a large bowl.
Add lamb, and coat with herbs.
Grind pepper and salt over all. Wrap well and marinate in the fridge 4 hours or overnight.
Remove from marinade, scraping off as much herbs as possible.
Preheat oven to 400\u00b0F.
Heat large saute pan high, add 2 Tbsp oil.
Sear both sides of meat (3 min each side).
Transfer to large baking dish in oven.
Bake 10 minutes for medium rare. Cover with foil and let rest for 10 minutes before slicing. Garnish with sprigs of rosemary.