Rack of Lamb Lollipops                
From the Files of Tom Fitzmorris

Although American lamb is meatier and better, I have found a great use for the very inexpensive racks of baby lamb from New Zealand. (You could serve a whole baby lamb rack for the price of a steak.) The chops, once you cut them up, make one big bite each. It's perfectly proper to eat them with your fingers that way, and even the kids will be charmed by them. Lamb has a much more agreeable flavor than it had in the bad old days, so if it's been awhile, try it!

Ingredients
6 baby lamb racks
Olive oil
Rosemary
Salt and pepper
GW Fins




1. The first step may not be necessary, because most lamb racks are already trimmed and Frenched. Frenching a lamb rack means cutting most of the fat and meat away between the bones. Not only does this make it look nicer, but it keeps that part from burning. If it's still there, lay the racks bone side down and, starting about a half-inch above the lean with a sharp knife, carefully cut along one bone and then the opposite one. Repeat until finished. If there is excess fat along the top of the bones, cut this off too--but leave a thin layer of fat, or the racks will dry out.
2. Brush the racks liberally with olive oil and sprinkle rosemary over them. Cover the racks but leave at room temperature for about an hour to marinate.
Preheat the oven to 450 degrees.
3. Sprinkle salt and pepper on the racks and place them bone side down on a roasting rack or a baking sheet. Put them in the oven and roast until a meat thermometer reads about 145 degrees (medium rare). Remove immediately.
4. Let the racks rest in a warm place for about ten minutes before serving. Keep them under aluminum foil while waiting.
You can serve them as is, or slice them into chops and fan them out on the plate.