Heat oven to 375°F.

Lie the rack of lambs end to end and join the racks by tying the end bones with kitchen twine as close to the lamb meat as possible.

Form the racks into a crown with the meat on the inside, the fat side out, and tie the other two end bones together. Wrap a large piece of twine around the whole crown in the center of the meaty part and tie tight to help maintain the circular shape.

Combine the olive oil, garlic, salt and pepper in a small bowl. Rub the outside of the crown with mixture and place the lamb in a baking pan or bundt pan.

Bake 35 minutes or until an instant read thermometer reads 130°F (for medium rare).

Combine all ingredients in a small bowl.

Cover and refrigerate until ready to use.

Bring to room temperature before serving.