1. Marinate lamb overnight with olive oil, fresh rosemary, thyme and crushed garlic. Keep
chilled.
2. Remove lamb out of the chiller about 10 to 15 minutes before cooking.
3. Pre-heat oven at 200 to 220°C.
4. Warm up a frying pan on medium or high heat, add cooking oil.
5. Season lamb with salt and pepper.
6. Start to sear lamb on the meat side until it gets brown for about a minute. Then turn around
and sear on the fat side for another minute.
7. Place the rack in the pan into the hot oven.
8. Cook for about 15 minutes on the fat side. Then turn around and try to place the rack in a
way that the bones are touching the bottom of the pan but not the meat. Cook for another 15
minutes.
9. Remove from oven and rest aside. Resting time should be as long as cooking
time at about 20 to 30 minutes.
