Clean the lamb by frenching the bones and cutting any extra fat from the fat cap. This is the part that lays over the bones and hangs over the meat. This is usually cleaned before you get, but just make sure that the excess is trimmed.

In an enamel baking dish, place the fresh herbs, the chopped garlic and olive oil. Make sure it is covering the bottom of the baking dish.

Season the rack of lamb liberally on both sides with kosher salt and freshly cracked black pepper.

Place the lamb in the baking dish and coat the meat with the herbs, garlic and oil. Cover the rack in the pan with plastic wrap and refrigerate. If you have 12-24 hours that is perfect. If not, you can do this in the morning and let it sit for 8-10 hours as well.

To cook the lamb:

Heat the oven to 450 degrees

When you are ready to cook the meat, pull the pan out of the refrigerator while the oven comes up to temperature. This will give the meat a chance to come to room temperature.

Heat a large non stick skillet until the smoke point. You will not need any excess oil here since you marinaded the lamb in oil. You will want to brush off the excess herbs and garlic before you sear or you will burn them in the pan while searing. If you burn the garlic, you will get an unpleasant taste on the meat.

Sear the meat fat side down first and sear until golden brown, about 6-8 minutes. Then flip and sear the other side until golden. About another 4-5 minutes.

Place the seared lamb back into the large enamel baking dish and roast for 18-22 minutes or until cooked medium to medium well. This will be an internal temperature of 130-145 degrees. You will want to pull it out of the oven at about 135-140 and then let it rest for about 10 minutes before you cut it. That will bring it up to about 140-145 and then also redistribute the juices throughout the meat.