Season the lamb racks with salt and pepper. Seal each of the racks in a pan with a little oil, then wrap in aluminium foil.
Finish cooking the lamb racks in a 130°C oven until cooked.
To make the Freekeh pilaf, sweat the garlic in oil in a frypan, then add half the rosemary. Fry until aromatic.
Add the Freekeh , bay leaf and stock, and bring to the boil. Cover the fry pan with a tight fitting lid and place in the oven at 180°C until tender. Adjust the seasoning.
To serve, place some Freekeh pilaf onto a plate. Carve the lamb into cutlets and place on top of the pilaf. Finish the dish by pouring over some of the remaining lamb roasting juices.