Ingredients:

2 racks of lamb (8 ribs each), frenched

4 tbsp Olevano Extra Virgin Olive Oil

4 cloves garlic, minced

2 tbsp fresh rosemary, finely chopped

2 tbsp fresh thyme, finely chopped

1 tbsp Dijon mustard

Zest of 1 lemon

Salt and freshly ground black pepper

Optional: 1 tbsp breadcrumbs for extra crust texture

Instructions:

Prep the lamb:

Pat the racks dry and season generously with salt and pepper. Let sit at room temp for 30 minutes.

Make the herb crust:

In a bowl, mix the Olevano olive oil, garlic, rosemary, thyme, lemon zest, and mustard. Optionally add breadcrumbs for crunch.

Sear the lamb:

Heat 1 tbsp Olevano oil in a skillet over medium-high. Sear the lamb on all sides until browned (about 2–3 min per side). Remove and let cool slightly.

Coat & roast:

Brush or rub the herb mixture over the lamb. Place in a roasting pan, fat side up.

Roast at 400°F (200°C) for about 20–25 minutes for medium-rare, or until internal temp reaches 125–130°F (52–54°C).

Rest & serve:

Let rest 10 minutes before slicing into individual chops. Drizzle with a touch of Olevano oil before serving.