Seared lamb chops and pan-roasted rack of lamb with mint gremolata

Scrape all excess meat, sinew and silver skin off the rack's exposed bones with a small paring knife.

To reduce gamey flavor, avoid grass-fed lamb and trim off as much fat as possible.

Season the chops liberally with kosher salt and pepper and let stand at room temperature 30 minutes.

Sear in a thoroughly preheated cast iron pan with a tablespoon of vegetable oil, flipping once deeply golden and searing all sides.

Cook as rare as tolerable, to 110 or 115F; past 120F lamb gets tough and gamey.

variation: for a rack, season all sides generously on a plate, rubbing in the excess; optionally halve into two servings.

variation: sear the rack on all sides, then finish in a 400 degree Fahrenheit oven to reach 110F inside.

Finely chop fresh mint and parsley, keeping it rustic and chunky; grate in the zest of one lemon, crush in one clove of garlic, add a little extra virgin olive oil, salt, pepper and optional red chili flake; whisk to combine.

Serve on the side or sprinkle over and around the plate; drizzle with a little olive oil.