Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
Spread all over the lamb racks. Set aside for 1 hour. 3 Meanwhile, preheat the oven to 450°. Place the lamb on the center oven rack and cook for 25 to 30 minutes, or until a meat thermometer inserted into the center of the racks reads 145° (for medium). Remove the lamb from the oven, tent with foil, and let rest for 10 minutes.
Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.
An assertive rosemary garlic marinade injects flavour into the meat before roasting in the oven, then finishing by basting with garlic butter. To serve, a dazzling green Salsa Verde sauce is the perfect fresh and tangy accompaniment to cut through the richness of the lamb! Welcome to the first recipe for Easter Week 2021!