Seasoned Frenched Rack of Lamb

2 pounds, about, rack of lamb

Canola oil

1 tablespoon salt

1 tablespoon fresh rosemary, cut in half or whole

1 tablespoon garlic, minced

1 tablespoon sesame seeds

1 tablespoon kosher salt

1 tablespoon freshly cracked pepper

Rub lamb with canola oil.

In a small bowl, combine salt, rosemary, cloves, sesame seeds, salt and pepper and rub onto lamb. Seal lamb in a plastic bag and refrigerate for at least 2 hours to overnight.

Heat oven to 350 degrees. Place lamb rib-side down in baking dish. Roast, uncovered, about 25 minutes for medium rare.

Serves four.