Rack of Lamb

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  Lamb Rack, Frenched(1361g)
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  1½ teaspoons kosher salt
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  1 teaspoon freshly cracked black pepper
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  Garlic
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  Parsley, Fresh(60g)
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  Rosemary, Fresh(15g)
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  Olive oil(45g)

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

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  Vegetable oil(15g)
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  Mint Sauce, Prepared

Instructions

1. 1Pat the lamb racks dry with paper towels and season all over with salt and pepper.
2. 2In a small bowl, combine the minced fresh garlic, chopped fresh parsley, chopped fresh rosemary, olive oil, salt, and pepper 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. 4Working with one lamb rack at a time, place ribs-side up in the hot skillet and cook over high heat for 5–7 minutes until the meat side is deeply browned. Turn the rack and cook for another 3–4 minutes until browned all over, then transfer to a cutting board.
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, divide evenly among 6 serving plates, drizzle with mint sauce, and serve immediately.