Serve with an arugula salad dressed with olive oil and lemon. If you need a sauce for the lamb, deglaze the pan with about 1 cup stock then reduce and finish with 2 tbsp butter and 1/2 tsp grated orange zest.
1 tbsp olive oil
3 racks of lamb, frenched
2 tbsp tapenade
2 tbsp olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped garlic
1 tsp grated orange zest
Salt and freshly ground pepper
Preheat oven to 400F. Heat oil in a skillet over high heat. If fat on the lamb is thick, make slits through it at every inch. Add lamb to skillet in batches and sear until brown, about 2 minutes per side. Cool slightly.
Combine topping ingredients and season with salt and pepper. Pat over fat side of racks.
Roast lamb in the oven for 25 to 40 minutes, depending on thickness, until still pink in the centre. Let rest 10 minutes. Carve into chops.