2 3½-4 lbs racks of lamb with 8 to 9 chops each
Salt and freshly ground black pepper to taste
3 garlic cloves, finely minced
2 Tbs fresh lemon juice
3 Tbs fresh marjoram, chopped
2 Tbs extra-virgin olive oil
Unsalted butter, softened to room temperature
Have the butcher “french” the bone ends of racks. Season each rack lightly with salt and pepper, to taste.
Preheat oven to 500°
In a small bowl, combine garlic, lemon juice, marjoram and olive oil.
Coat the meaty side of each rack with the garlic-marjoram mixture. Cover exposed bone tips with small pieces of foil.
Lightly butter a shallow baking pan (large enough to hold both racks of lamb).
Place lamb in the baking pan, coated side up. Roast for 20 to 25 minutes, until golden brown on the outside but pink and rare inside.
Remove from oven and place the bone sides together, intertwining the ends of the rib bones. Discard foil.
Let the meat rest for 10 minutes.
Arrange on warmed serving platter, surrounded by vegetables, for "at the table carving".
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988