Marinated rack of lamb

This was so good I’ve gotta share. I marinated the lamb overnight in a mixture of mashed garlic, lemon juice, lemon thyme, lemon zest, olive oil, salt, and pepper. Next seared it all around in a cast iron skillet, then moved it to a 425 degree F oven. Time there depends on how well-done you want it, I just prodded it with a fork now and then until it felt rare. It continues to cook after it’s pulled out so it should be a little less done than you want. Put the rack on a cutting board, wait a little while so it can finish cooking, then slice it up, cutting between the ribs. Maybe about 4 riblets per person? I ate 5… Deglaze the pan for a sauce — I didn’t and felt dumb as I washed the tasty-looking crusty stuff down the drain. Just dump in a little liquid (such as wine, stock, juice, or even water), dissolving the crust over high heat until the liquid is reduced and starting to get thick. Take it off heat, stir in a couple of tablespoons of butter, and pour over the riblets.