Roast Rack of Lamb with Rosemary and Garlic
Cooking lamb in this manner yields especially tender, succulent results. To make carving easier, ask your butcher to crack the bones between the ribs.

2 racks of lamb, 8 chops per rack and about 4 lb total weight, cracked
    1/4 cup sunflower or canola oil
    4 small fresh rosemary sprigs
    6 garlic cloves, cut into quarters lengthwise
    2 cups full-bodied Italian white wine,or as needed
    Lemon wedges
   

Using a sharp knife, score the fat on the top surface of the lamb to prevent curling and shrinking. In a large frying pan over high heat, warm the oil. When hot, add a lamb rack and brown on all sides, about 5 minutes. Place the rack, bone side down, in a large roasting pan. Repeat with the other rack.

Preheat an oven to 450 degrees F. Place rosemary and garlic between the chops, pushing them to the bottom where the bones are cracked and using whatever amount suits your taste. Stud the scored surface with rosemary and garlic as well. Pour white wine over the chops into the pan to a depth of 1/4 inch and grind pepper over the racks.