As I worked here with a foreign lamb (or probably a sheep, to be fair), the meat had a relatively thick layer of fat. Start by trimming the thickest layer of fat off the rack of lamb by laying the racks on the cutting board with the fat side up. Pinch the fat together with your fingers and insert your trimming knife here (be careful with your fingers). We’re not removing all the fat, as it contributes to the juiciness and flavor of the rack of lamb.

Next, score the fat layer in a crisscross pattern. Avoid cutting all the way down into the meat, as this will dry out the meat, just like with a pork roast.

Set a large pan on the stove and turn it to medium-high heat.

Pour the oil into the hot pan.

Place the rack of lamb in the pan with the fat side down.

Let the rack of lamb brown for a couple of minutes. Now place the rack of lamb in an ovenproof dish with the fat side up.

Use a little foil to place under the rack of lamb on the side where the bones stick out. This is done to even out the height difference so the rack of lamb gets as uniform a cooking in the oven as possible - again, just like we know from the pork roast.

Place a few sprigs of rosemary and a couple of split garlic cloves over the rack of lamb.

Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional setting.

Place the rack of lamb in the preheated oven.

Let it roast for 25 minutes.

Then take the rack of lamb out of the oven and place it on a cutting board.

Now let the rack of lamb rest for 20 minutes - preferably on a rack or a cutting board. Do not cover the meat.

Serve your fantastically tender, juicy, and pink rack of lamb.