One of my absolute favorite splurge meals, especially for Easter, is Rack of Lamb. Smothered in fresh herbs and roasted in the oven to perfection, these lamb chops are much easier to prepare than they seem. They’re especially delicious served alongside a yogurt dill feta sauce or nestled in mashed potatoes.

Rosemary Garlic Rack of Lamb
(Original recipe: Food and Wine)

1 head of garlic, cloves peeled
¼ cup rosemary leaves
¼ cup extra-virgin olive oil
2 racks of lamb, frenched
Salt and pepper to taste

In a mini food processor, combine garlic, rosemary, and olive oil and process until garlic is finely chopped. Season lamb racks with salt and pepper and rub the garlic rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour.

Preheat oven to 450°F.

Roast lamb in upper third of oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare, 5 additional minutes for medium. Transfer racks to a carving board, stand them upright, and let them rest for 10 minutes.

Slice between rib bones and serve immediately.