Is it christmas yet? Because it sure felt like it when I received these from a friend. These are denuded frenched lamb rack, grass fed. It was also his recommendation to cook them with just some seasoning on the stove so I did just that, and they turned out amazing.
Herbs de Provence
Cut the rack into individual chops. Sprinkle all seasoning onto both sides including lemon zest. Cook on skillet with some EVOO for about 3 minutes on each side.