Garlic and Rosemary Roasted Rack of Lamb

Place the racks of lamb in a glass or ceramic baking dish. Evenly scatter the chopped garlic and rosemary over the meat, then drizzle with olive oil. Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight, turning the meat occasionally to ensure even flavor absorption.

Preheat your oven to 200°C (fan) / 220°C (conventional) / Gas Mark 7. Remove the lamb from the marinade and season generously with salt and black pepper. Heat a large, heavy-based frying pan over moderately high heat. Sear the racks in batches, browning the meaty sides for 1–2 minutes, the other sides for 1 minute, and briefly searing the ends until all exposed meat is well-browned.

Arrange the seared racks in a large roasting tin, standing them in pairs with their bones interlinked to form a 'guard of honor.' Roast in the oven according to your preference: 15 minutes for rare (very pink), 20 minutes for medium-rare (internal temp 54°C), 25 minutes for medium/well-done, or 30 minutes for well-done.

To check for doneness, insert a skewer or thin knife into the center of the meat for 30 seconds; it should feel hot when touched against your inner wrist. If it feels cold, continue roasting for another 5 minutes and test again.