Rack of lamb consisting of 8 to 9 chops & weighing about 2 1/2 lbs.
1 clove garlic
2 tsp. salt
1 tsp. fresh ground pepper
1 tsp. crushed rosemary
1 sm. onion, chopped
2 stalks of celery, chopped
1 carrot, chopped

Preheat oven to 475°F (3/4 hour). Combine salt, pepper and rosemary. Rub rack of lamb with garlic and season with mixture. Cover ends of chop bones in strips of foil to prevent from charring. Place the rack of lamb in a shallow roasting pan and add chopped vegetables around rack. R

oast at 475°F for 20 minutes and reduce to 400°F for 1 hour. (Basting lamb every 15 minutes will enhance flavor.)

When rack is done, carefully place on platter, remove the foil and let rack of lamb set 15 minutes to make carving easier.