Created by JostLori on October 26, 2017
Step 1: In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the rack of lamb, cover and refrigerate for at least 1 hour or up to overnight.
Step 2: Preheat an oven to 400ºF.
Step 3: Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan, over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
Step 4: Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130ºF for medium-rare, about 15-18 minutes, or until done to your liking. We like it very rare, so only cook it to 125ºF.
Step 5: Transfer the rack to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.