Directions. 1  Preheat oven to 450 degrees. 2  Season lamb racks with salt and pepper; coat each evenly with 3 Tbsp pesto. 3  Roast on baking sheet until about 5 degrees less than desired doneness (about 20 min for medium). 4  Transfer lamb to clean platter; let rest 10 min before slicing.
Preheat the oven to 400 degrees F. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes.
Preparation. 1. Preheat oven to 300Â°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes. 2. Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan.Bake at 300Â° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140Â° to 145Â° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.3.lace lamb on a lightly greased wire rack in a roasting pan. Bake at 300Â° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140Â° to 145Â° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes. 3.