Rosemary-scented frenched lamb


  • 2 x 8-chop racks of lamb, frenched trimmed
  • 8 large fresh rosemary sprigs
  • 2 garlic cloves, thinly sliced
  • 6 tbspn extra virgin olive oil
  • 2 tbspn verjuice or red wine
  • salt & ground black pepper



Cut racks into eight portions, each consisting of two linked chops (ie not cut all the way through) and tie a rosemary sprig to each one. Lay them in a single layer in a bowl. Mix garlic, oil and verjuice or wine, pour over lamb, cover and chill overnight, turning as often as possible.