1. Trim the rack of lamb of any excess fat. Leave out at room temperature for 1 hour before cooking.

2. Preheat oven to 350 degrees F and line a small baking sheet or roasting dish with parchment paper.

3. Roughly chop the rosemary leaves and grate the garlic cloves using the small holes on cheese grater. Mix the grated garlic, chopped rosemary, and olive oil together. Set aside.

4. Heat a dry, heavy pan over high heat. Pat the lamb rack dry and season will salt and pepper. When the pan is hot add oil and sear the meat on all sides (a few minutes per side). Place browned meat on the baking sheet or roasting dish, then cover the meaty parts of the lamb with the garlic mixture. For medium rare chops, roast for 13 to 15 minutes or until a thermometer inserted into the thickest part of the meat reads 120 degrees F. Cover with aluminum foil and let rest for 10 minutes. Serve whole or cut the rack into double chops.