Moroccan Rack of Lamb

About an hour before roasting, remove lamb from refrigerator.

Trim excess fat.

Stir oil with seasonings and garlic.

Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.

Place each rack as it is coated on a large baking sheet with shallow sides.

Depending on pan size, bone ends may lay on pan edges.

For even cooking, leave coated lamb at room temperature for 1 hour.

Or lamb can be refrigerated, lightly covered, up to 1 day.

Bring to room temperature before roasting.

When ready to roast, preheat oven to 400F (200C).

Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).

Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.