Basic Rack of Lamb

Directions

1. 1
   Remove fat cover from racks and French-trim the bones of any fat.
2. 2
   Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated.
3. 3
   Turn occasionally.
4. 4
   Prepare sauce and keep warm.
5. 5
   Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature).
6. 6
   Allow racks to rest 5 minutes before slicing.
7. 7
   Cut rack into double bone chops and arrange on warm plates with the swiss chard.
8. 8
   Spoon sauce around chops and arrange parsnip chips over.
9. 9
   Garnish with herb sprigs and serve immediately.