A rack of lamb is covered in a herb and garlic mixture and roasted to tender, juicy perfection. A great introduction recipe for those who haven't tried lamb.
In a large bowl, combine garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with extra sea salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
Pat the lamb with the spice mixture.
Cover the ends of the bones with aluminum foil to prevent charring.
Place the lamb rack bone side down (fat side up!) in the skillet. Roast the lamb in preheated oven for 10 minutes, then lower the heat to 325°F, Continue to roast for another 15-20 minutes until an instant-read thermometer inserted into the middle of the meat reads 135 or 145 degrees. The best temperature for medium-rare doneness is 135°F, and145 °F for a medium-well doneness.
Remove and let it rest for 10 minutes loosely covered. To carve, slice between each rib, making a perfect "chop" each time.
Notes
Cooking temperature on this is a very personal preference when it comes to lamb. Cook to how you like it!