Marinate lamb: Mix marinade ingredients in a ziplock bag (Note 2). Place lamb in bag, massage to coat, then seal and marinate for at least 24 hours and up to 48 hours.

Remove lamb from fridge 1 hour prior to cooking, to ensure even cooking.

Wrap bones in foil (optional): Wrap each bone with a small piece of foil. This keeps the bones white and looks prettier.

Preheat oven: Preheat oven to 200°C/390°F (180°C fan).

Sear: Heat 1 tbsp oil in a cast iron skillet (or other oven-proof, heavy-based skillet) over high heat. Sear one lamb rack on all sides until golden brown, including the ends. Remove and repeat with other lamb rack.

Roast: Place both racks in the skillet and roast for 15 minutes, or until the internal temperature is 57°C/135°F (for medium-rare). Remove pan from oven.

Baste: Add butter, smashed garlic and rosemary to pan. The residual heat of the pan will melt the butter. Spoon the butter over the lamb continuously for 30 seconds.

Rest: Remove lamb from skillet and place on a rack set over a tray. Pour butter remaining in the skillet over lamb. Cover loosely with foil and rest for 5 minutes.

Carve and serve! Cut lamb into individual cutlets or several cutlets per slice. Serve with Salsa Verde!

Sides: Pictured in post with a Spring Salad and individual Mini Potato Gratin Stacks.