From: Chef Tony Marotta, Flying Fish Cafe, Disney’s BoardWalk Resort, Florida. Yield: 4 servings.
4 racks of lamb, about 14 oz. each
1⁄4 cup extra virgin olive oil
2 Tbsp. sea salt (Fleur de Sel)
2 Tbsp. freshly ground black pepper
Preheat oven to 350°F. Rub lamb with olive oil, then sprinkle liberally with sea salt and black pepper. In hot saute pa