Preheat oven to 425F

Mix 2-3 tablespoons olive oil with garlic, rosemary, salt and pepper to make a paste (you can also use other herbs if you prefer)

Rub lamb with coarse kosher salt and black pepper

Heat vegetable oil in an oven proof pan (I prefer my cast iron skillet) over medium-high to high heat (but not hot enough to make the oil smoke)

Sear the lamb all over and remove it

Rub the lamb with the mustard and then with the herb paste

Wrap the exposed bones with some heavy duty foil so they don’t burn

Put the lamb back in the pan with the bones down and put in oven

Roast until the lamb reaches 120-125F for rare. 140F medium. (USDA recommends lamb reach an internal temp of 145F with a 3 minute rest)

Move the lamb to a cutting board. Tent it with foil for 10-15 minutes to rest

Remove the foil from the bones, carve it between the bones, and serve with your favorite salad and vegetables

1 Rack of Lamb

Coarse kosher salt

Black pepper

Mustard (I prefer Dijon)

1-1/2 to 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1-1/2 to 2 tablespoons fresh garlic, minced (or 1 teaspoon garlic powder)

Olive oil (extra virgin)

Vegetable oil (or other oil that can take high heat without smoking)

Oven Roasted Rack of Lamb