Garlic Rack of Lamb

Ingredients:

• 2 garlic cloves, chopped
• 1 teaspoon rosemary, finely chopped
• 1 teaspoon thyme, finely chopped
• 1/4 cup plus 3 tablespoons parsley, finely chopped
• 1 (1 1/2lb) trimmed rack of lamb, frenched
• coarse salt and fresh ground pepper
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons onion, minced

Instructions:

Mix the garlic, rosemary, thyme and 1/4 cup of parsley and rub the herbs over the meaty side of the lamb. Let stand at room temperature for 2 hours. Wipe off the marinade and season the lamb with salt and pepper. In a medium overproof skillet, heat the olive oil until shimmering. Add the lamb and cook over moderately high heat until browned all over, about 5 minutes. Remove from the heat at let rest for 15 minutes. Preheat the oven to 300°. Bake the lamb for 25 minutes for rare, then transfer the lamb to a carving board and let rest for 10 minutes. Carve the rack into 8 chops and arrange on 2 plates. Scatter the onion and remaining 3 tablespoons of parsley over the chops and serve.