– 1 rack of lamb trimmed of most fat (One rack serves 2-3 people. When using two, stand the racks up with bones crossing)
– fresh rosemary
– Meyer Lemon Olive Oil
– Salt and freshly ground pepper
– Pre-heat oven to 425 degrees
– Place lamb in a baking dish, brush with oil and season with S & P, sprinkle with fresh rosemary.
– Roast the lamb for 35 min; let rest for 5 – 6 minutes, slice and serve with Sun Dried Tomato Dipping Oil (put it in a small bowl and drizzle with a spoon) to taste.