To prepare the rack of lamb, fold back the “fat cap” exposing the glossy white silverskin. Remove this by slipping your knife under it and cutting it off. This is essential to a tender rack of lamb. Cut the rack in half and marinate in 1 cup olive oil, 6 cloves of garlic sliced, 3 sprigs of fresh rosemary, and a pinch of salt and pepper for at least 2 hours.
Heat a skillet and brown the racks on each side until crispy brown in 1 tablespoon of olive oil. Place the skillet in the oven and cook at 350* for 10-12 minutes for rare to medium rare, 13-15 for medium to well done. Let rest for 3 minutes, and mangia, mangia!