Step-by-Step Instructions

1. 1.Prepare Lamb and Marinade

   First, wash the lamb rack, garlic, rosemary, and thyme thoroughly. Pat the lamb dry. Chop the garlic, rosemary, and thyme finely. Place the lamb rack into a ziplock bag. Add the chopped garlic, rosemary, thyme, 2-3 tablespoons of olive oil, salt, and black pepper to taste. Seal the bag and massage to ensure the lamb is evenly coated with the marinade. Marinate in the refrigerator for at least 5 hours, or ideally 24 hours for best results.

2. 2.Make the Salsa Verde

   While the lamb is marinating or before cooking, prepare the salsa verde. Combine the fresh spinach, parsley, mint, juice from half a lemon, 2-3 cloves of garlic, capers, pickles, whole grain mustard, 1/4 cup of olive oil, and salt to taste in a blender. Blend until smooth. Set aside.

3. 3.Prepare Lamb for Cooking

   Remove the marinated lamb rack from the refrigerator 1 hour before cooking to bring it to room temperature. Wrap the exposed bones of the lamb rack in aluminum foil. This step is optional but helps prevent the bones from burning and gives a cleaner presentation.

4. 4.Sear the Lamb Rack

   Preheat your oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a pan over medium-high heat. Once the oil is shimmering, place the lamb rack in the pan. Sear the lamb rack on all sides until it's golden brown. Make sure to sear the ends as well, using tongs to hold it upright.

5. 5.Oven Roast the Lamb

   Transfer the seared lamb rack to an oven-safe dish. Place it in the preheated oven and cook one side for 10 minutes. Then, flip the lamb rack and cook the other side for another 10 minutes. The total cooking time will be approximately 20 minutes for medium doneness. Adjust cooking time based on your preferred doneness.

6. 6.Baste and Rest

   Once the lamb is cooked to your liking, remove it from the oven. Place the pan back on the stove over medium heat. Add 2 tablespoons of unsalted butter, the halved head of garlic, and 1-2 sprigs of fresh rosemary to the pan. As the butter melts, continuously spoon the melted butter, garlic, and rosemary over the lamb rack for about 30 seconds. This adds extra flavor and a beautiful crust. Remove the lamb from the pan and let it rest for 5 minutes before carving.

7. 7.Carve and Serve

   After resting, carve the lamb rack into individual chops. Arrange the carved lamb chops on a serving plate, ideally with some fresh arugula or a side of your choice. Drizzle generously with the prepared salsa verde. Serve immediately and enjoy!