Rack of Lamb cut into 8 individual frenched chops and
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
Salt and pepper
2 tablespoons extra-virgin olive oil
In a bowl combine the thyme, rosemary and 1 tablespoon of the olive oil. Salt and pepper the lamb chops, brush with the herbed olive oil and marinate for half hour.
Heat a heavy cast iron skillet until very hot. Lower the heat to medium high, add the rest of the olive oil, the lamb chops and cook 2 to 3 minutes per side until medium rare.
Let rest five minutes and serve.