Prep Time: 10 minutes
Cooking Time: 30 minutes
2 racks of lamb, chine bones removed (each about 500 g (1 lb)
30 mL (2 tbsp) olive oil, or melted butter
2 garlic cloves, slivered
30 mL (2 tbsp) herbes de Provence
(or a mixture of dried thyme, rosemary, basil and marjoram)
15 mL (1 tbsp) freshly ground Windsor® Black Peppercorns
15 mL (1 tbsp) Windsor® Coarse Kosher Salt
Trim meat from ends of rib bones, exposing 2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil. Brush entire surface of each rack with oil or butter. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with sliver of garlic.
Rub herbs, pepper and Windsor® Coarse Kosher Salt into the fatty side of each rack. Place the ribs in shallow roasting pan and bake at 425°F (220°C) for about 30 minutes or to desired doneness. Cover with foil and let stand for 5 minutes before carving between bones to serve. Makes 4-6 servings.