Garlic-Studded Rosemary Roast Rack of Lamb

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.3 cup rosemary fresh chopped
• 6  garlic cloves thinly sliced (48 slices)
• 1 teaspoon kosher salt 
• 4.5 pound french-cut lamb racks of (8 ribs each)

Equipment

• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Place lamb, meat side down, on a broiler pan coated with cooking spray.
2. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray.
3. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.
4. Preheat oven to 45
5. Sprinkle lamb evenly with salt.
6. Bake at 450 for 20 minutes or until a thermometer registers 145 (medium-rare) to 160 (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.