Rack of Lamb

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  3 lbs Lamb Rack, Frenched
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  1.5 tsp 1½ teaspoons kosher salt
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  1 tsp 1 teaspoon freshly cracked black pepper
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  6 Garlic(18g)
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  0.3 cup Parsley, Fresh
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  1 tbsp Rosemary, Fresh
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Vegetable oil
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  Mint Sauce, Prepared

Instructions

1. 1Pat the lamb racks dry with paper towels and season all over with kosher salt and cracked black pepper.
2. 2In a small bowl, combine the minced fresh garlic, chopped fresh parsley, chopped fresh rosemary, and olive oil into a paste.
3. 3Heat the vegetable oil in a large heavy-bottomed skillet over high heat until it shimmers and just begins to smoke, about 2–3 minutes.
4. 4Place one lamb rack ribs-side up in the hot skillet and cook over high heat for 5–7 minutes until the meat side is deeply browned. Flip and cook for 3–4 minutes until the bone side is browned, then transfer to a cutting board. Repeat with the remaining lamb racks.
5. 5Brush the garlic-herb paste evenly over both sides of each cooked lamb rack while still hot.
6. 6Return the coated lamb racks to the skillet over medium heat and cook for 8–12 minutes, turning once halfway through, until an instant-read thermometer inserted into the thickest part (away from bone) reads 125–130°F for medium-rare; the exterior should be caramelized and fragrant.
7. 7Remove the lamb from heat, tent loosely with foil, and rest for 10 minutes to allow juices to redistribute.
8. 8Carve each rack into individual chops and divide evenly among 6 airtight containers while still warm, drizzle each portion with mint sauce, seal, and refrigerate until ready to serve.