Rack of lamb with rosemary and mint leaves

Prep time: 25 minutes

The Ingredient List:

• 1 (6-rib) frenched racks of lamb (each rack 1 1/2 lb) from Costco, trimmed of all but a thin layer of fat. 
• 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/4 head organic garlic cloves, minced
• 1 teaspoon grape oil
• 1/4 cup finely chopped fresh rosemary (from my garden) 
• 1/4 cup chopped fresh mint leaves (from my garden) 

Preparation:

Slicing lamb into chops. Pat lamb dry and rub meat all over with salt, pepper, garlic and rosemary for 10 minutes before the actual cooking. Make sure the lamb is about room temperature. Then heat a dry 12-inch pan/skillet over high heat until hot, at least for 1 minute. Place lamb into the pan/skillet, and pan fired for 5 minutes with medium heat on each side. (Don't turn more than once). Transfer lamb into serving plate and sprinkle mint leaves on top.