Roast Rack of Lamb

• 1 rack lamb
• 1 Tbsp. fresh rosemary
• 1 Tbsp. fresh thyme
• 4 cloves garlic
• 1 Tbsp. olive oil
• Salt and pepper

Two hours before cooking, peel the garlic and strip the thyme and rosemary leaves off their stalks.

Mince the garlic and herbs together. Rub the rack of lamb with the olive oil, grind salt and pepper over it, and then rub on the herb/garlic mixture.

Cover the lamb and let it sit for at least an hour to come up to room temperature before cooking.

Pre-heat the oven to 425°F.

Score the fat with a sharp knife at 0.5" intervals, and heat a heavy skillet, preferably cast iron. Place the rack fat-side down in the skillet and sear for 2–3 minutes, then turn it over and do the other side for a minute or two.

If you're using a cast-iron skillet, just stick with that, otherwise place the rack, again fat-side down, in a roasting-pan, sprinkle it with a little more salt and pepper, and put it in the middle of the oven.

Roast for 12–18 minutes, depending on the size of the rack and how well-done you want it (please, no more than medium rare, internal temperature between 125°F and 135°F).

Remove it from the oven , cover with a tent of foil, and let rest for 10–15 minutes before carving and serving.