Classic Rack of Lamb
- 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack)
For each rib rack
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- 2 tablespoons olive oil
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