Roast Rack of Lamb with Rosemary and Garlic

Using a sharp knife, score the fat on the top surface of the lamb to prevent curling and shrinking. In a large frying pan over high heat, warm the oil. When hot, add a lamb rack and brown on all sides, about 5 minutes. Place the rack, bone side down, in a large roasting pan. Repeat with the other rack.

Preheat an oven to 450 degrees F. Place rosemary and garlic between the chops, pushing them to the bottom where the bones are cracked and using whatever amount suits your taste. Stud the scored surface with rosemary and garlic as well. Pour white wine over the chops into the pan to a depth of 1/4 inch and grind pepper over the racks.

Place in the center of the oven, immediately reduce the heat to 400 degrees F and roast, basting once with the wine, until golden brown, about 1 hour.

Remove the pan from the oven, baste the lamb again with the wine and cover with aluminum foil. Return to the oven and continue to roast for 20 minutes. Remove the foil, baste again, and continue to roast the lamb, uncovered, until the surface is deep brown and crisp, about 10 minutes longer.

Transfer the lamb to a cutting board and let stand for 15 minutes before carving. If the lamb becomes cool, warm in a 225 degrees F oven for 2-3 minutes just before carving.

Carve into chops and distribute among warmed individual plates. Season to taste with salt and pepper and garnish with lemon wedges.