Roasted Lamb chops

An excerpt from "Cooking with the Neelys"

https://www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-lamb-chops-recipe-2102388

Ingredients:

Two 1-pound racks lamb, frenched

Kosher salt and cracked black pepper 

1 tablespoon olive oil, plus more for searing

1 tablespoon chopped fresh rosemary

6 cloves garlic, 4 peeled and smashed, 2 finely chopped 

Juice of 1 lemon

1/2 cup red cooking wine

2 tablespoons Worcestershire sauce 

Directions:

1. If marinating the lamb for 3 hours, place in the refrigerator. Let it come back up to room temperature 30 minutes before cooking. Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag. 

2. Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours. 

3. Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil. 

4. Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.

5. Roast the lamb until an instant-read thermometer reads 140° F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.