1-Getting started with this rack of lamb recipe begins with gathering your ingredients and tools for a smooth process. First, preheat your oven to 450ºF and prepare the rub by finely grating the 6 cloves garlic and chopping the leaves from the 6 large sprigs fresh rosemary. In a medium bowl, stir together the grated garlic, chopped rosemary, 3 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon kosher salt, and 1 teaspoon freshly ground black pepper to create a flavorful coating.

2-Next, place the 2 racks of lamb (about 2 pounds each) on a baking sheet and spread the rub evenly over them, using about 1/4 cup per rack. Arrange the racks with the rib bones pointing down and let them sit at room temperature for 1 hour, or cover and refrigerate for up to 12 hours, then bring to room temperature before roasting. This step allows the flavors to penetrate the meat, making it more tender and tasty.

3-Key Preparation Techniques Once the lamb is ready, roast it in the preheated oven for 15 minutes, then flip the racks and continue roasting until the thickest part reaches an internal temperature of 130ºF for medium-rare, about 10 more minutes. After roasting, transfer the lamb to a cutting board and let it rest for at least 10 minutes to keep the juices inside. Finally, slice between the rib bones to separate into individual chops and sprinkle with flaky salt for an extra touch.