Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Prepare lamb for roasting by trimming all the fat from the loin and removing meat in between each bone to the loin.Place any trimmings off the bones in the bottom of the roasting pan. Place the meat fat side up on the top of the bones. Season with salt, pepper and rosemary.Place in a hot oven (450°F or 230°C) and roast to desired doneness. Rack of lamb is usually roasted rare or medium. Test doneness with a meat thermometer or by the touch method for steaks. Total time is about 25 min.Remove the lamb from the roasting pan and keep in a warm place. Leave the bones down in the pan.Set the pan over medium heat to caramelize the juices and clarify the fat. Pour off the fat.Add the garlic and cook for 1 min. Optional methodDeglaze the pan with the stock and red wine and reduce to half. Add butter and swirl in.Cut the meat between the bones so it becomes a rib chop. Serve 4 chops per person and finish with sauce over the lamb.