Herb-Crusted Rack of Lamb

🧂 Ingredients

• 2 8-rib frenched racks of lamb (each rack, 1½ lb), trimmed of all but a thin layer of fat
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 1 teaspoon olive oil
• 3 large garlic cloves, minced
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon kosher salt
• 1½ tablespoons extra-virgin olive oil

Instructions

• 1 Put oven rack in middle position and preheat oven to 350 degrees.
• 2 Heat a dry, 12-inch heavy skillet over high heat until hot.
  
  Pat lamb dry, and sprinkle meat all over with salt and pepper. Add oil to hot
  skillet, brown racks, in two batches if necessary, on all sides (not ends),
  about 10 minutes per batch.
• 3 Transfer racks to a small (13x9-inch) roasting pan.
• 4 Stir together garlic, herbs, salt and oil. Coat meaty parts of lamb with herb
  mixture, pressing to help adhere. Cover exposed bones with foil, and roast 15-25
  minutes until thermometer inserted diagonally into center of meat registers at
  your desired temperature. Let stand, covered, 10 minutes. (Internal temperature
  will rise while lamb stands.)

Nutrition Info