Roast Rack Of Lamb

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2 racks of lamb, 1 1/2 to 1 3/4 pounds each, trimmed

2 teaspoons kosher salt

1/3 cup loosely packed fresh rosemary leaves

1/2 teaspoon freshly ground black pepper

2 teaspoons extra-virgin olive oil

Fresh rosemary, thyme, or lavender sprigs

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