Season all sides of the lamb with good quality salt and pepper.
Heat a pan with oil on medium.
pick up the rack by the bones and place it into the pan, with the bones sticking up and the meat leasing against the side of the pan.
Turn the rack so all sides are seared and sealed, but not browned (approx 3mins).
Place fresh thyme or rosemary, garlic and butter into the pan with the lamb.
As the butter melts, move the racks around in the butter/herb mix. Spoon the herbs over to coat the lamb.
After 2 mins in the butter/herbs mix, transfer all to a warmed baking dish (or use the pan if it is oven proof) and put into the oven for 5 mins or until reaches 125F internal temperature.
Remove from oven and let it stand, covered, for 5-10minutes before serving. The serving internal temperature should be around 130F (medium-rare).
