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.
Ready In. 1  Preheat oven to 375 degrees F (190 degrees C). 2  In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. 3  Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. 2  Then arrange them in a 9x13-inch baking dish. 3  Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.