Ingredients:

• 1 1/2 tablespoons butter or margarine, at room  temperature
• 1 tablespoon minced parsley
• 1 clove garlic, minced or pressed
• Salt & Pepper to taste
• 8 rib rack of lamb, Frenched (meat removed from ends of long chop bones)

Preparation:

1. Mix together butter, parsley, garlic, and salt and pepper until well blended. 

2. Rub mixture over lamb and place in a shallow roasting pan with rib bones pointing downward.  Insert meat thermometer in thickest part of roast without touching bone.

3. Roast in a 425 degree oven for 35 minutes or until meat thermometer reaches 145 degrees for medium-rare

4. To serve, cut lamb between ribs.