pan.
- In a small bowl, combine the garlic, rosemary,
thyme, and avocado oil. Use your hands to coat the
lamb with this mixture. - Roast the lamb for 18 minutes or until the internal
temperature reaches 125°F. Allow the meat to rest for
10 minutes. - Stand the racks of lamb on a serving platter with
the frenched tips intertwined at the top. Drizzle with
melted ghee and garnish the platter with Greek olives,
lemon slices, and the herbs of your choice. To serve,
slice the lamb into chops. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. To reheat, sauté the chops in a greased
cast-iron skillet for 2 minutes per side.