Preheat oven to 425 degrees. Cut rack of lamb in half so that there’s an equal number of lamb chops in each half. Sprinkle lamb chops with salt and pepper.

In a small bowl, combine olive oil, garlic, and dried spices. Place two haves of lamb rack into a large container and cover with oil and herb mixture. Use your hands to rub the mixture all around the lamb and then let sit for 10 minutes at room temperature.

Heat an oven-proof skillet (If you don’t have an oven proof skillet, you can transfer the lamb to an oven-proof baking dish afterwards.) so it gets very hot.

Place the lamb in the heated skillet (it should already have the olive oil coated on it) and cook for 2 minutes on high heat, then turn and cook another two minutes.

Immediately transfer the skillet into the oven (or transfer the lamb into the oven-proof baking dish), and cook for 15-20 minutes.

Take the lamb out of the oven and tent with foil, allowing it to sit for 10 minutes. A thermometer should read 125-130 degrees internally in the lamb for medium-rare meat. After 10 minutes, transfer the lamb to a cutting board, slice the individual lamb chops and serve immediately.