Preheat the oven to 450°F
Pat the rack of lamb dry
Trim excess fat if needed
Season all over with salt and black pepper
Rub with olive oil
Add minced garlic, rosemary, and thyme if desired
Heat an oven-safe skillet over high heat
Sear the lamb fat-side down for 2 to 3 minutes
Sear the other sides for 1 to 2 minutes
Transfer the skillet to the oven
Roast for 12 to 18 minutes for medium-rare
Roast until internal temperature reaches 125°F to 130°F
Roast until internal temperature reaches 135°F to 140°F for medium
Remove from the oven
Rest the lamb for 10 to 15 minutes
Slice between the bones
Serve immediately