1 8-rib rack of lamb usually serves 2 people. Trim excess fat. Season each rack with salt, pepper, garlic powder, dried rosemary. Rub into the meat. Drizzle olive oil over them. Put racks in a baking dish and broil 4-5 minutes on both sides until crispy. Then, put the oven to 400 degrees and roast. For medium rare, to 125-130 degrees, at thickest part.
Pop a cookie sheet of “Alison’s Awesome Asparagus” into the 400 degree oven with the lamb. See Via Veggie page.
Cut lamb at ribs and put 4 on each plate served with horseradish mashed potatoes and roasted asparagus. I like to drizzle the excess lamb drippings over the potatoes. Happy EastOver!