Rack of Lamb
1 rack of lamb, about 1 lb
Oil (preferably one with a high smoke point, like avocado oil)
Preheat oven to 425.
Heat oven safe heavy pot (like a Le cruset or Dutch oven) on medium high heat and splash in 1-2 T avocado oil.
Place lamb skin side down into hot pot. Sprinkle with sea salt and pepper.
Cook for about 2-3 minutes until nicely brown, then turn over.
Sprinkle with more salt and pepper while the other side browns, another 2-3 minutes.
Cover, then place in oven for about 15-20 minutes.
Let rest for another 15 minutes. To serve, cut in between bones. If too rare, you can then sear in a pan on high heat on the stove.