Stand the racks of lamb in a china or
glass baking dish, scatter the garlic and
rosemary over the top, and drizzle with
the olive oil. Leave to marinate for at least
4 hours (or overnight if you have the
time), turning occasionally.
Preheat the oven to fan 200C/
conventional 220C/gas 7. Season the
lamb generously with salt and pepper.
Heat a large, heavy frying pan over a
moderately high heat and brown two of
the racks well on the meaty sides for about 1-2 minutes, then turn and brown
the other sides for a further 1 minute.
Finally, brown the ends briefly so that all of
the exposed meat is seared. Remove and
repeat with the remaining two racks.
Put racks in a large roasting tin, standing
them in pairs with their bones interlinked. Roast for about 8 minutes
for very pink meat, 10 minutes for medium
and 12-15 minutes for well-done.
Transfer the lamb to a warmed plate,
cover loosely with foil, and allow to rest in
a warm place for about 5 minutes before
carving (if you have to wait longer than
this, you may want to return the lamb to
the oven for a minute or so before serving,
to bring back up to temperature). Carve
into cutlets and serve on warmed plates
with a spoonful of the chickpea stew.