Rosemary & Thyme Rack Of Lamb

I find myself order rack of lamb when dining out but three frenched bones can hardly be called a rack. Rack of lamb has made it on my dinner rotation and I found this fabulous recipe that I loosely follow from Saveur.

Rack of lam with rosemary and thyme

INGREDIENTS

1  1 3⁄4-lb. frenched rack of lamb
Kosher salt and freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
2 tbsp. roughly chopped fresh rosemary 
1 tbsp. chopped fresh thyme, plus 4 sprigs
10 cloves garlic, smashed

INSTRUCTIONS

1. Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.

2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.

* I use dry herbs, 5 cloves of garlic minced, add South African Smoke Seasoning from Trader Joe's and marinade the lamb with all of the listed the ingredients for up to 3 hours before cooking. I also roast the meat at a lower temperature, 400F for 20 minutes. Perfecto!