2 racks of lamb (1 ¾ to 2 pounds each) fat trimmed to 1/8 to 1/4-inch, rib bones frenched
2 Tbl extra virgin olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
1 teaspoon salt
1/2 teaspoon pepper
Zest of one lemon
Juice of one lemon
Adjust oven rack to middle position and heat oven to 250 degrees. In a small bowl, mix together olive oil, garlic, rosemary, salt, pepper, lemon zest, and juice. Using sharp knife, cut slits in surface layer of fat, spaced 1/2-inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Combine 2 tablespoons salt and cumin in bowl. Rub garlic rosemary oil over entire surface of meat. Place racks, bone-side down, on wire rack set in foil lined rimmed baking sheet. Roast until meat registers 130 degrees for medium, 65 to 85 minutes. Tent racks loosely with aluminum foil and let rest 20 minutes. Cut between ribs to separate chops and serve.
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