MAKE THE MARINADE: Add all the marinade ingredients into a food processor and blend until smooth. Place the rack of lamb in a Ziploc bag and cover the lamb completely with the marinade. Marinade the lamb for 8 hours, or up to 24 hours (the longer the better.) Be sure to turn the lamb at least once during marinating time. (Reserve about ¼ cup of the marinade to put on your finished lamb chops)
PREPARE THE LAMB FOR THE OVEN: When you are ready to cook the lamb, remove it from the fridge and place it on the counter. Allow the lamb to come to room temperature before cooking, at least 1 ½ hours. This ensures that the lamb will cook evenly and give you tender meat. Next, wrap the bones in foil. This prevents the bones from burning during the cooking process. You can wrap them individually or place one large piece of foil over all the bones. Preheat the oven to 450°F
SCORE THE FAT: Use a sharp knife to make shallow cuts through the fat of the lamb. Make the cuts about an inch apart. Then, sprinkle the lamb with a bit of salt and pepper, to your liking.
ROAST THE LAMB: Place the lamb on a foil-lined baking sheet, fat side up. Roast the lamb at 450°F for 15 minutes. Then, rotate the lamb, and roast for 10-12 minutes for medium-rare. (Cook longer to reach your desired doneness. USE A THERMOMETER TO CHECK THE MEAT)CHECK WITH THERMOMETER & COOK TO MEDIUM-RARE/MEDIUM: A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium-rare. Medium Rare is ideal when cooking lamb chops.
REST THE LAMB 10 MINUTES BEFORE SERVING: It is very important to allow the lamb at least 10 minutes time to rest before slicing. This will help ensure the meat is nicely cooked, tender, AND juicy as the juices from the lamb will be reabsorbed back into the meat. (If you cut the lamb without resting, you’ll lose all the flavor juices and they will be left on the cutting board.)
SLICE AND SERVE: Cut the lamb chops by slicing between the bones. Serve 2-3 lamb cutlets per person.