Roasted Rack of Lamb w/ Black Olive Sauce

Ingredients:
•2 racks of lamb, 1 1/2 to 1 3/4 lbs. each, trimmed
•1 small clove garlic, peeled and minced
•2 tbsp. kosher salt
•1/3 cup loosely packed fresh rosemary leaves
•1/2 tsp. freshly ground black pepper
•2 tsp. extra-virgin olive oil
•Fresh rosemary, thyme, or lavender sprigs

Method:
Prepare the rack of lamb at least 1 hour (or up to 4 hours) before cooking. Chop together the garlic, salt, rosemary, and pepper to make a coarse rub. Rub the racks with the mixture, over, and set aside. (If you are not going to cook them within 2 hours, refrigerate, then bring to room temperature an hour before cooking.) Preheat oven to 425°F for medium rare (the temperature will rise about 10° when the lamb is out of the oven.) Transfer the rack to a carving board. Let rest for 10 minutes. Slice between the ribs to separate the chops for serving. Garnish with the fresh herb sprigs. Enjoy!