Preheat the oven to 400°F (200°C)
Pat the rack of lamb dry with paper towels
Trim excess fat if needed
Season generously 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 for 2 to 3 minutes per side
Place the skillet in the oven, or transfer the lamb to a roasting pan
Roast for 15 to 20 minutes for medium-rare
Roast for 20 to 25 minutes for medium
Check internal temperature with a meat thermometer
Remove at 125°F to 130°F for medium-rare
Remove at 135°F to 140°F for medium
Rest the lamb for 10 to 15 minutes
Slice between the bones and serve