If your lamb is a complete rack, cut the rack into individual chops and french the bone about 1 1/2 to 2 inches.
Let lamb stand room temperature for 20 minutes.
Season the lamb chops with kosher coarse sea salt. drizzle oil and add finely chopped rosemary, minced garlic and fresh cracked pepper.
Place in refrigerator covered or in a sealed bag over night.
Heat a skillet on med high heat and add oil to heat. Once hot add the lamb chops to sear for 4 minutes or until mice crust and color. flip and do the same on the other side.
Remove and let stand for 2 minutes before serving.