Marinade with Fresh Rosemary, Chopped Garlic, Sea Salt, Fresh Ground Black Pepper, A little Red Wine, Olive Oil
Put into a Ziplock Bag and leave overnight in Fridge.
Remove from Fridge to bring to room temperature. Preheat oven to about 200 degrees C
Scrape away most bits of Garlic and Rosemary otherwise they will burn and be bitter.
Add more Sea Salt and Fresh Ground Pepper and pop the rack into the oven uncovered.
Roast for about 10 minutes at 200 degrees C then lower he temperature to 160 degrees C and roast for about 15 more minutes depending on desired doneness. Check in about halfway through and if top is too brown, cover loosely with foil.
A meat thermometer inserted at the thickest point without touching the bone should read about 145°F final temperature for a Medium Rare Roast. Don't forget to take it out at about 125-130°F and let sit to rest. The lamb will continue to cook.