Rack of Lamb with Herb and Garlic Crust

One rack of lamb

Approximately 4 tbl. chopped herbs

  Parsley

  Rosemary

  Mint

2 large cloves garlic, mashed and minced

1/8 tsp. Kosher salt

Black, Red and Green Peppercorns (crushed)

Extra Virgin Olive Oil

Insert a paring knife into fatty side of rack of lamb, making slits throughout

make a mash or paste of the herbs, pepper and garlic with the Olive Oil. Spread the paste all over the top of the rack, wrap it in cheesecloth and refrigerate at least overnight or a day or two before cooking.

When ready to cook, remove cheesecloth. Place a cast iron skillet on the stove on very high heat. You want the pan to be extremely hot and it should sizzle when you place the rack (fat side down) on the surface of the pan. Cook for about 6 minutes. Meanwhile, preheat the over to 425º F. After the rack has cooked on the stove and it is smoking, place in the oven and continue to cook for about 3-4 more minutes. Turn the rack over and allow to cook for another 15-20 minutes. The lamb should be medium rare at this point. Remove from oven and allow to rest with an aluminum foil tent over the meat. 

Slice the rack into 8 pieces and serve with vegetables of your choice.