Herb-Crusted Roasted Rack of Lamb

Ingredients

Rack of lamb

1 (about 2 pounds)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic

3 cloves, minced

Rosemary

2 tablespoons, fresh and finely chopped

Thyme

1 tablespoon, fresh and finely chopped

Olive oil

2 tablespoons

Instructions

1. Preheat the oven to 425°F (220°C).
2. Pat the rack of lamb dry with paper towels. Season it generously with salt and black pepper.
3. In a large oven-safe skillet, heat the olive oil over high heat until it starts to shimmer.
4. Add the rack of lamb to the skillet, fat side down. Sear it until it's browned on all sides, about 2 minutes per side.
5. Remove the skillet from the heat. Spread the minced garlic, chopped rosemary, and chopped thyme over the top and sides of the lamb, pressing them into the surface of the meat.
6. Transfer the skillet to the preheated oven. Roast the lamb for 15-20 minutes for medium-rare doneness, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be 130°F (54°C).
7. Remove the skillet from the oven. Let the lamb rest in the skillet for 5 minutes to allow the juices to redistribute throughout the meat.
8. Slice the rack of lamb between the ribs into individual chops. Serve immediately.