Serves 2
Take the rack out of the refrigerator and leave out at room temperature for 30 minutes.
This will bring the core of the lamb up to room temperature.
In a hot sauté pan, add a light coating of vegetable oil. Season your rack on both sides liberally with salt and black pepper.
Place the rack into the hot pan top side down and sear the meat off until it is a rich brown color.
Flip the rack and do the same on the back side of the meat.
Preheat an oven to 450 degrees. Place the rack into the oven and roast until you reach an internal temperature of 130 degrees, for a medium rare roast. About 12 minutes.
