Preparation
1. sponge up the racks of lamb and place them in a hollow plate
just big enough for all of them;
2. mix together juniper berries, garlic, lemon skin, rosemary,
lemon juice and olive oil; pour the mixture on the racks and
let them marinate in the fridge for at least 1hr;
3. place the racks on a not too deep grill of a roaster with
the bones up;
4. grind some pepper with the peppermill;
5. place it in a preheated oven at 240°C (475°F) for
10 m;
6. lower the temperature at 200°C (400°F); turn the
racks and keep on cooking them till the meat thermometer indicates:
o 60°C (140°F) if you prefer it raw
o 65°C (150°F) if you prefer it to a turn
o 70°C (160°F) if you prefer it well done
