Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper ...

stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary, until they come together to form a ball. Season with salt and pepper, and set aside. Brush the racks of lamb with oil ...