Preheat the oven to 400°F / 200°C
Trim excess fat and remove any silver skin from the lamb rack
Pat the lamb dry with paper towels
Season all over with salt and black pepper
Rub with olive oil, minced garlic, rosemary, and thyme
Heat an oven-safe skillet over medium-high heat
Sear the lamb rack fat-side down for 2 to 3 minutes
Sear the other sides for 1 to 2 minutes each
Transfer the skillet to the oven, or place the rack on a baking sheet
Roast for 15 to 20 minutes for medium-rare, or until internal temperature reaches 125°F to 130°F / 52°C to 54°C
Roast longer for desired doneness, checking temperature with a meat thermometer
Remove from the oven and rest for 10 to 15 minutes
Slice between the bones into individual chops
Serve immediately