Rack of Lamb With Garlic and Herbs

Ingredients

• 2 (8-rib) frenched racks of lamb (each rack 11&frasl2 lb), trimmed of all but a thin layer of fat
• 11⁄2 tsp salt
• 3⁄4 tsp black pepper
• 1 tsp vegetable oil
• 1⁄2 head new garlic or 3 large regular garlic cloves, minced
• 1⁄4 cup finely chopped fresh flat-leaf parsley
• 1 Tbs finely chopped fresh thyme
• 2 Tbs finely chopped fresh rosemary
• 1⁄2 tsp salt
• 1⁄2 tsp black pepper
• 11⁄2 Tbs extra-virgin olive oil

Directions

Brown lamb

1. Heat a dry 12" heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
2. Transfer racks to a small 13" x 9" roasting pan.

Coat and roast lamb

3. Put oven rack in middle position and preheat oven to 350° F.
4. Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more.
5. Let stand, covered, 10 minutes. (Internal temperature will rise to 125° to 130° F for medium-rare while lamb stands.)
6. Cut each rack into 4 double chops.