Lamb is one of my favorite feast day meats and is perfect to be served at a celebration of the Vernal Equinox. I indulged myself a bit and bought two racks of lamb with the bones already frenched. I encrusted them with a fresh rosemary, lemon and garlic. I served it with mashed parsnips.

2 racks of lamb about 1lb each, bones frenched
zest of two lemons
2 Tbs fresh rosemary, minced
4 cloves garlic, minced
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
2 Tbs grapeseed oil

Pre-heat the oven to 325* F. Trim the fat off the lamb, wash the meat and pat dry. Combine lemon zest, rosemary, pepper, salt & oil in a small bowl. Line a baking dish with tin foil or parchment paper (for easier clean-up). Interlock the bones and stand the racks upright in the baking dish. Carefully encrust the lamb with the herb and oil mixture. Patting it on with my fingers was the most efficient way to get it on the meat. Roast for 40 minutes (20 minutes per each pound of lamb), remove from oven and allow to rest for 10 minutes before carving.