Ingredients:

2 Frenched Rack of Lamb (2lbs each or less but stay above 1.5lbs)
1 Tablespoon and 1 teaspoon Vegetable Oil
2 Tablespoon minced Rosemary
3 Tablespoon Smoked Sea Salt

Pre-heat oven to 250 degree

Instructions:

1) Cut cross hatch into the surface of the fat (but not to the meat) to create a 1/4″ cross hatch pattern. Mix the Smoked Sea Salt and Rosemary with the 1 Tablespoon Vegetable Oil and generously rub into the Lamb on both sides

2) Place a flat roasting rack into a short walled roasting dish or tray, lay the rubbed Lamb fat side up on the rack

3) Place Lamb in the oven for about 1 hour to 1 hour 20 minutes or until the internal temperature reaches  125 degrees

4) In a large sauté pan bring a 1-2 teaspoons of Vegetable Oil to almost smoking, sear the Lamb fat side down for about 2 minutes.

5) Rest, slice, serve