Garlic-Herb Roasted Rack of Lamb

Prep the Lamb
1 Pat the lamb dry and score the fat cap (optional). Season generously with salt and pepper. Set the lamb on a wire rack on a sheet tray and let sit at room temperature while you prepare the marinade.
Make the Marinade
3 Combine rosemary, garlic, lemon zest, salt, pepper, and olive oil in a food processor. Blend until smooth. If using potatoes, peel and cube them, then toss with 1/3 of the marinade and place on a separate sheet tray. Place the tray into a 400 F oven for about 30-45 minutes, flipping once halfway until golden brown.
Sear the Lamb
5 Heat a large skillet over medium-high heat. Add the lamb fat-side down and sear until golden brown (about 2-3 minutes). Flip and add butter and rosemary to the pan, basting the lamb with a spoon. Sear the ends, then transfer the lamb to the wire rack, fat-side up.
Roast the Lamb
7 Preheat the oven to 400°F. Rub the lamb generously with the remaining marinade. Roast for 15-20 minutes per pound for medium-rare (internal temp: 125-130°F). For a 2 lb rack, this takes about 30 minutes.
Rest and Slice
9 Allow the lamb to rest for 10 minutes before slicing between the ribs. Serve hot and ENJOY!!!