Texas Roasted Rack of Lamb - Rombauer Vineyards

Ingredients

• 2 (8-rib) racks of lamb, frenched
• 1½ teaspoons salt
• ¾ teaspoon black pepper
• 1 teaspoon vegetable oil
• ½ head new garlic or 3 large regular garlic cloves, minced
• ¼ cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ tablespoons extra-virgin olive oil