Take rack out of the fridge about a half hour before you want to use it, get the chill off!
Pre-heat oven to 400 degrees
If you are using a rack that has not been trimmed, here is how you clean it up:Lay the rack on your cutting board with the meatiest part face down, the full curve of the bones should be visible. Using a sharp knife, cut straight across the entire rack at the point where the ribs disappear into the meat. This line will be the starting point for cleaning the bone to create the lollipops. Using a pairing knife, work vertically along each side of each rib to strip off all the extra bits until each bone is clean and expossed.
In a food processor, add the herbs, garlic, and a generous 3-finger pinch of salt
Pulse the ingredients together until roughly chopped
Open the top of the processor so that you can slowly stream in the olive oil while running the machine on puree. This will create a paste.
Using your hands, rub the herb paste all over the rack creating an even crust
Heat a large oven safe frying pan over medium high heat, and add a couple tablespoons of oil to the pan.
Once the oil is hot and rippling, Use tongs to place the rack face down centered in the pan. Don't move it once it's in! This will ensure a crispy crust.
Cook for 2-3 minutes face down, and then stand on either end for one minute. Once those three sides are seared, place the rack on the final side.
Immediately place the whole pan on the top rack of your pre-heated oven. Cook for 8-10 minutes, and temp with a meat thermometer. For perfect medium rare, pull the pan once your thermometer reads an internal temp of 125F degrees. (The meat will continue to cook 5-10 degrees while resting.)
Take the rack out of the pan and allow to rest on a cutting board for at least ten minutes.
Using a sharp chef knife, slice in between each bone to divide the lollipops
