Recipe(tried): Italian Roast Lamb with Rosemary (Agnell

Italian Roast Lamb with Rosemary (Agnello Forno Al Rosmarino)
Serve about 4

This is a more modern approach to lamb cooking than is actually practiced in Italy, but the essence of the recipe is the same. Traditionally a leg of lamb is used, but lamb racks takes much less time to cook, and are much easier to serve. Reduce cooking time if medium rare is desired, but lamb tastes best if pink. Time depends on size. Serve rack as they are on each plate or slice into chops between the rib bones.

Personal preference: medium-well done instead of pink; slightly charred on the surface; this amount is enough for 6-8 if served with few other dishes.4 racks of lamb (3-4 ribs each) depending on size of racks (if the racks are too long/too many ribs, cut into )
2 oz (60 g) pancetta or streaky bacon
3 sprigs fresh rosemary
3 cloves garlic
(Kosher) salt and freshly ground black pepper
3 T. olive oil
fresh rosemary sprigs, to garnish

Preheat oven to 350-375F (180-190C/Gas 4)

Trim excess fat from lamb racks if necessary. Make incisions into the outer surface of each rack. Cut pancetta into short strips, pull leaves from 1 sprig rosemary, and cut 2 cloves garlic into slivers. Insert piece of pancetta, few leaves of rosemary and sliver of garlic into each incision. Season lamb with salt and pepper, and brush all over with a little olive oil.
Place remaining rosemary sprigs and garlic clove into base of roasting pan and pour in remaining oil. Place lamb racks over rosemary, meat-side up. Roast until lamb is tender and pink inside, about 40-50 minutes, basting occasionally with oil in pan. Remove lamb to serving platter, cover loosely with foil, and let stand 5 minutes before serving. Serve garnished with fresh rosemary.