Roasted rack of lamb

Ingredients:

• 2 large cloves garlic, crushed
• 1 cup fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• A pinch of cayenne pepper
• Coarse sea salt
• 2 tbsp. l. olive oil
• 6 lamb ribs with meat, about 2 cm thick.

Preparation:

1. Place the garlic, rosemary, thyme, cayenne pepper, and salt in a food processor fitted with a metal blade. Pulse. Add the olive oil and process until a paste forms. Rub the paste onto both sides of each bone-in patty and marinate for at least 1 hour in the refrigerator. Remove the meat from the refrigerator and bring it to room temperature, which will take about 20 minutes.
2. Heat a grill pan over high heat until smoking, add the meat, and cook for about 2 minutes. Flip and cook for another 3 minutes for medium-rare or 3.5 minutes for medium.