Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb.

Roast the Lamb

Place the lamb rack in a roasting pan and roast in the oven for about 20-25 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).

Rest the Lamb

Remove the lamb from the oven and let it rest for 10 minutes before slicing.

Preparation of Glazed Carrots

Cook the Carrots

In a large skillet, melt the butter over medium heat. Add the baby carrots, brown sugar, salt, and black pepper. Stir to coat and cook for about 10-15 minutes, until the carrots are tender and glazed.

Preparation of Baby Kale Salad

Dress the Salad

In a bowl, combine baby kale, olive oil, lemon juice, salt, and pepper. Toss gently to coat the kale.

Preparation of Rosemary Jus

Make the Jus

In a saucepan, combine lamb drippings, red wine, and rosemary. Bring to a boil and then reduce heat to simmer for about 10 minutes. Season with salt and pepper to taste.