RACK OF LAMB, NATURAL

2 tbsps. veggie oil
l tbsps. chopped fresh rosemary
l tbsps. micned garlic
l tsp. black pepper
2 (2 to 2-l/2 lb. each) racks of lamb, frenched
Au Jus: 2/3 cup chopped onion
2/3 cup chopped carrot
2/3 cup chopped celery
l tsp. minced garlic
l cup water
In small bowl combine oil, rosemary, garlic and pepper; rub onto lamb. Refrigerate overnight. Heat oven to 350. Rub lamb with salt; place on roasting pan. Roast 20 to 320 mins. or until desired doneness. Temp should reach l50 degrees for medium rare. Carve into chops just before serving. Remove meat; keep warm. Add onions, carrot, celery, garlic and rosemary to toasting pan. Cook over med heat until browned; stir in water. Simmer stirring to remove browned bits from pan until juices are reduced; strain. Season to taste with s&p. Serve with roasted lamb chops. Au jus may be thickened with cornstarch if desired.
Serves 6 Carribean Creations