Garlic and Herb Rack of Lamb

Place the rack of lamb on a baking sheet or a large plate and season generously with salt and pepper. In a small bowl, stir together the olive oil, honey, garlic, rosemary, thyme and lemon zest. Rub the lamb all over with the mixture. Refrigerate, uncovered, for 2 hours.

Let the lamb stand at room temperature for about 30 minutes.

Meanwhile, preheat a grill to 400°F (200°C). Place a 12-inch (30-cm) stainless-steel fry pan on the grill, close the lid and preheat for about 3 minutes.

Pour the canola oil into the fry pan and heat until shimmering, about 1 minute. Add the lamb rack, meaty side down, and cook until a nicely charred crust forms, about 4 minutes. Turn the lamb over and cook until a crust forms on the other side, about 3 minutes. Move the pan over indirect heat and close the lid. Cook until an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130°F (54°C), about 10 minutes.

Transfer the lamb to a cutting board and let rest for 5 minutes. Carve into individual chops and arrange on a platter. Garnish with the rosemary and thyme sprigs and serve immediately. Serves 4.

Williams Sonoma Test Kitchen