Roasted Rack of Lamb with Seasons Pepe e Aglio
1 (8-ribs) Rack of lamb, trimmed and Frenched
1 clove of garlic, smashed
2 tablespoons Seasons Rosemary Agrumato Olive Oil
2 tablespoons Seasons Pepe e Aglio
Seasons Fleur de Sel to taste
Preheat the oven to 450°F and place the oven rack in the middle position.
Pat the lamb dry with paper towels, then rub the meat all over with Seasons Pepe e Aglio and Fleur de Sel. Set aside for a few minutes at room temperature.
In a large, heavy skillet, heat Seasons Rosemary Olive Oil with garlic over high heat. Once hot, discard the garlic.
Brown the lamb on each side for about 6 minutes or until the outer edges are crispy and crusty.
Transfer the lamb to a roasting pan and cover the ends of the bones with foil to prevent burning.
Roast the lamb with the fat side pointing up for about 13 to 15 minutes, depending on how you like your lamb, or until the thermometer inserted into the center of the meat registers 140°F for a medium-rare.
Remove from the oven, cover with foil and let rest for 15 minutes.
Cut the lamb chops in between the bones and serve with your favorite side dish.