Rack of Lamb with Garlic & Rosemary Crust

Step 1: Preheat oven to 450 F. Line a baking sheet with foil.

Step 2: Place garlic and rosemary in a mortar. Use the pestle to smash them until bruised but not quite a paste. You still want to see pieces of garlic and rosemary.

Step 3: Scrape into a small bowl. Add 2 tablespoons olive oil and stir to combine. If it's too dry to spread easily, add a bit more olive oil.

Step 4: Season the rack of lamb with salt and pepper on both sides. Smear the garlic mixture over both sides, leaving it a little heavier on the top and side.

Step 5: Place the rack on a foil-lined baking sheet, fat side up. Roast for 15 minutes. Turn the pan around in the oven. Roast for an additional 8-10 minutes for rare. If you like it more well done, use a thermometer and roast until done to your liking. The rack will continue to cook during the resting time. These cooking times are based on the "Convection Roast" setting on my stove. You might need to adjust.

Step 6: Remove the lamb rack from the oven. Transfer to a cutting board and let rest for 5-8 minutes. Carve and serve immediately.