Rack of Spring Lamb with Roasted Garlic

For this recipe, you (or your butcher) must first "french" the racks: Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment.
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