Rack of Lamb with at least 8 bones
1 tsp Black pepper
2 sprigs of Rosemary.
4 tbp of extra virgin olive oil.
Salt to taste
· Make several long insertions on the fat side of the rack of lamb, season it with salt and pepper and set aside for few hours.
· Heat the oven to 450F
In a pan add 2 tbp of olive oil and rosemary; sear the meat on all side to get good golden brown color all over. Transfer the seared meat to the oven and roast it for less than 25 min. Let cool for at least 30 min. Cut into small pieces.
Serve the Lamb with a side of roasted potatoes, fennel, and veggies.
P.S The lamb can be served with just couscous for main course.