Wonderful! I made for the first time about 2 years ago...since then I have made it several times. It is a beautiful way to prepare rack of lamb or lamb chops (which I have done also). I serve them with fingerling potatoes that I boil in heavily salted water until fork tender. When they are removed for the water a nice thin layer of salt forms, add butter and pepper (if you desire) and enjoy. Thank you so much for sharing this recipe it is a family favorite.
My 4 racks had either 4 or 5 chops on them and to well done took th hour but were still beautifully moist (even though I had cut a huge amount of fat of the racks). After pan frying to brown I allowed just over 1 teaspoon of minced garlic per rack and sprinkled over the freshly ground pepper and grinded a little salt before roasting in a 175C fan forced oven. Thank you Tisme, DH has requested to be made again, made for Aussie Recipe Swap #26 March 2009 as a recipextra for group 4 Beetroot.
Fabulous and delicious. And it couldn't be more simple. I made it with Roasted-Garlic Mashed Potatoes, roasting one extra garlic head for the rack of lamb. Thanks, Jen T! Made for Aussie New Zealand Recipe Swap #21.