1¾ lb. Rack of Lamb,
Kosher salt, to taste
Black Pepper, freshly ground, to taste
1 Tbs. Extra-Virgin Olive Oil
1 Tbs Rosemary, freshly roughly chopped (√ for
1 Tbs. Thyme, freshly chopped, plus 4 sprigs (√
10 Garlic Cloves, smashed
oven to 450˚F.
2. Season lamb with salt and pepper.
3. Heat oil in a 12" skillet over medium-high heat.
Add lamb fat side down and cook.
5. Using tongs, flip
and sear the bottom and sides of the rack, until browned ~
6. Turn lamb fat side up in the skillet and
scatter herbs over the top.
7. Add garlic to
skillet and transfer to oven.
8. Roast until an
instant-read thermometer inserted into center of the meat
reads 130F˚ for medium rare ~ 10 minutes.
Let cool for 5 minutes before slicing into chops and