Preheat the oven to 425°F (220°C)
Pat the rack of lamb dry with paper towels
Trim excess fat if needed
Season all over with salt and black pepper
Rub with olive oil
Add minced garlic, chopped rosemary, and thyme if desired
Heat an oven-safe skillet over medium-high heat
Sear the rack of lamb fat-side down for 2–3 minutes
Sear the other sides for 1–2 minutes each
Transfer the skillet to the oven, or place the lamb on a baking sheet
Roast for 12–18 minutes for medium-rare
Roast for 18–22 minutes for medium
Check internal temperature with a meat thermometer
Remove at 125°F–130°F for medium-rare
Remove at 135°F–140°F for medium
Rest the lamb for 10–15 minutes
Slice between the bones and serve