1 Rack of Lamb with 8 to 9 ribs
1tbs Rosemary (You can use dried rosemary that has been grinded or fresh rosemary that has been finely chopped.)
1/4 Extra Virgin Olive Oil
3 Cloves of Garlic minced
2tsp Coarse Salt (or salt to taste)
1tsp Coarse Black Pepper (or pepper to taste)
Pre-heat oven to 375 degrees.
In a large cast iron skillet, heat oil of choice over medium-high heat.
When your skillet is nice and hot, place your rack of lamb on the skillet, fat side down.
Sear your lamb for about 5 minutes or until your begin to see your desired crust and caramelization forming on the fat, then flip your rack.
Place your skillet in the oven and roast until your lamb reaches at least 160 degrees for medium.
Let your rack of lamb sit for about 10 minutes before cutting so that as much juice as possible stays in the lamb.
Slice and garnish with mint and garlic sauce.