Instant-read meat thermometer (optional, but recommended)
1rack of lamb7-8 bones, French trimmed
2sprigs rosemaryleaves picked and chopped
2sprigs thymeleaves picked
2tbspolive oilnot extra virgin
Freshly ground black pepper
To prepare the lamb, score the fat with shallow cuts, making a cross-hatch pattern.
Smash the garlic, herbs, and a generous pinch of salt in a pestle and mortar, or roughly chop together. Mix with the olive oil and pour over the lamb. Rub the marinade over the rack of lamb until evenly coated, then leave to marinade at room temperature for 2 hours.
Preheat the oven to 190C/gas mark 5.
Add the lamb to a cold frying pan, fat-side down, and cook on low heat until the fat renders and begins to caramelise. This will take around 10 minutes, but keep an eye on it to avoid burning.
Once the fat has rendered and begins to lightly caramelise, increase the heat to medium, gently flip the rack of lamb and sear the underside for a minute or two.
Move the lamb to the oven, ideally placing the meat on a wire rack.
Check the internal temperature after 8 minutes. Rack of lamb is best eaten rare or medium-rare, at most (between 120 – 130F). If not quite cooked, return to the oven and check again after 2 minutes. Repeat if necessary, until the lamb is cooked.
Once cooked, remove from the oven, generously season with freshly ground black pepper and rest for 10 minutes.