You can't go wrong with rack of lamb. One of the easiest cuts to prepare and also one of the best tasting. Rack of lamb consistently ranks at the very top of our taste tests. This recipe calls of searing a rack seasoned with salt and pepper. Once you have a nice brown crust, then baste for a few minutes with garlic-herb butter. A beautiful dish for entertaining or when you need good food fast. Lambalicious!

Ingredients:

• 2 pound rack of lamb
• 1 Tbs salt
• 1 tsp pepper
• 2 Tbs olive oil
• 3 Tbs butter
• 2 cloves garlic, halved
• 2 springs rosemary

Instructions:

• Remove the rack from refrigeration at least 30 minutes before grilling. 
• Trim the fat cap from the back of the rack to about ¼ inch. If you prefer to leave the fat intact, score it by cutting a diamond pattern through the fat so it will crisp when cooking.
• Season the rack with salt and pepper.
• Heat a cast iron skillet to medium-high heat on the stovetop.
• Add oil to skillet. Then begin searing the rack of lamb, with the meat side down. Cook for approximately 3 minutes until brown.
• Flip the rack with the fat side down, and cook for another three minutes. 
• Then, reduce heat to medium-low. Add butter, garlic, and rosemary to the skillet. Holding the skillet at an angle, use a spoon to lift the flavored butter from the bottom of the skillet and baste the meat with it. Continue this process, spooning butter over the meat, for about three minutes. Check the internal temperature of the meat to make sure it is done - 135°F for rare, or 145°F for medium.
• Allow the rack to rest for at least five minutes before carving. Use any extra butter to flavor the chops as you plate.