Ingredients (for 4 persons):
1 rack of lamb
1 garlic cloves , roughly chopped
A big stalk of rosemary , needles stripped off and roughly chopped
2 tbsp light olive oil
Preparation:
Preheat the oven to 220C.
Season the lamb generously with salt and pepper, garlic and rosemary.
Heat a large frying pan over a moderately high heat and brown the rack well on the meaty side for about 1-2 minutes, then turn and brown the other side for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared.
Put rack in a large roasting tin. Roast for about 8 minutes for very pink meat, 10 minutes for medium and 12-15 minutes for well-done.
Transfer the lamb to a warmed plate, cover loosely with foil, and allow to rest in a warm place for about 5 minutes before cutting.