Preheat the oven to 425°F (220°C)
Pat the lamb rack dry with paper towels
Trim excess fat if needed
Season all over with salt and black pepper
Rub with olive oil, minced garlic, and chopped rosemary or thyme
Let the lamb sit at room temperature for 20 to 30 minutes
Place the rack fat side up in a roasting pan or oven-safe skillet
Roast for 18 to 25 minutes for medium-rare, depending on size
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
Transfer the lamb to a cutting board
Rest for 10 to 15 minutes
Slice between the bones into chops
Serve immediately