Instructions

1. In a small bow, mix together the oil, salt, pepper, lemon and garlic.
2. Place the racks of lamb into a large ziplock freezer bag.
3. Pour the marinade into the bag, seal the bag, and make sure that the racks of lamb are well coated in the marinade.
4. Leave to marinate for at least 30 minutes, but overnight in the fridge is best. If your kitchen is quite cool, I would simply leave the bag on the kitchen counter to marinate. Otherwise, place it in the fridge.
5. Preheat the oven to 390°F (200°C).
6. Let the meat come to room temperature before cooking.
7. Heat the extra oil in a large oven-proof saucepan which will fit both racks of lamb comfortably.
8. On a medium-high heat, sear the racks of lamb on each side until they are nicely browned.
9. Once both sides of the racks of lamb have been seared, quickly position them on the saucepan so that the bones are standing upwards.
10. Place the saucepan into the oven and roast for 15-20 minutes, depending on how well-cooked you like your meat. I test for doneness by prodding the meat gently, but a more accurate way of testing is to use a meat thermometer. Please see Notes below for temperatures.
11. Allow the lamb to rest for about 10 minutes before carving.