Kryddig lammkotlett

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1. 1
   Heat 12" heavy skillet over high heat until hot, at least 2 minutes.
2. 2
   Pat dry 2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat; rub meat all over with 1½ tsp. kosher salt and ¾ tsp. freshly ground black pepper. Add 1 tsp. vegetable oil to hot skillet. Sear racks, in 2 batches if necessary, until brown on all sides (not ends), about 10 minutes per batch. Transfer racks to a small roasting pan or baking sheet.
3. 3
   Put oven rack in middle position; preheat oven to 350°F.
4. 4
   Stir together ½ head new garlic or 3 large regular garlic cloves, minced, ¼ cup finely chopped fresh parsley, 1 Tbsp. finely chopped fresh thyme, 2 tsp. finely chopped fresh rosemary, 1½ Tbsp. extra-virgin olive oil, and remaining ½ tsp. kosher salt and ½ tsp. freshly ground black pepper. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15–25 minutes, until meat thermometer inserted diagonally into center of lamb registers 125°F (tent loosely with foil after 15 minutes so the frenched bones don’t burn).
5. 5
   Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.) Cut each rack into 4 double lamb chops.  Editor’s note: This roasted rack of lamb recipe was first printed in the July 2006 issue of ‘Gourmet’ as ‘Rack of Lamb With Garlic and Herbs.’ Head this way for more of our favorite New Year’s Eve dinner ideas →