The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).

2 racks of lamb
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil

Marinade
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) chopped fresh rosemary
2 tsp (10 mL) chopped garlic
¼ cup (50 mL) olive oil
Salt and freshly ground pepper

1. Season racks with salt and pepper. Heat oil in a skillet over high heat and add racks, fat-side down. Sear until golden, about 2 minutes. Pick up the racks with tongs and sear the back and each end as well. Place on baking sheet.

2. For marinade, combine mustard, rosemary, garlic, olive oil and salt and pepper. Spread over racks, including bones. Marinate for 30 minutes.

3. Preheat oven to 450ºF (230ºC).

4. Bake racks for 12 to 15 minutes or until medium rare. Let sit for 5 minutes before carving down into chops. Serve 4 chops per person.

Serves 4