1 rack of lamb, 6 to 8 ribs each, approximately 1¼ to 2 pounds, trimmed and frenched.
3 cloves garlic, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt, to taste
Pepper, to taste
2 tablespoon olive oil
1 cup fresh mint
4 tbsp cider vinegar (or red wine vinegar)
1/4 cup boiling water
2 tablespoons sugar
½ teaspoon salt
Make mint sauce. Combine the ingredients, cover and set aside while you prepare the lamb.
Preheat oven to 400˚F.
Prep the lamb: Make a slit between every two ribs about ½ inch deep on the bone side of the ribs. Season ribs with olive oil, salt and pepper.
Heat a tablespoon of oil in a cast iron pan. Add lamb fat side down and render. Using tongs, flip and sear the other sides until browned. Flip lamb fat side up in the pan, then scatter herbs and garlic over the top.
Finish in the oven for 20-25 minutes.
Let lamb rest for at least five minutes before cutting and serving.