Mark Hyman, MD


This elegant, special-occasion entrée is quick and easy to prepare; just allow enough time to marinate the meat. The tiny chops are flavorful with herbs and garlic, tender and juicy when cooked to just pink in the center. For a colorful presentation, garnish with watercress.

Serves 4


  • 2 (1- to 1 1/4-pound) racks of lamb, trimmed and frenched (about 8 ribs each)
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 1 tablespoon minced mint leaves
  • 1 tablespoon minced parsley
  • 1 tablespoon minced rosemary
  • 1 teaspoon minced thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 cups watercress, tough stems removed, for garnish


  1. Place the lamb in a shallow dish. Combine the garlic, mint, parsley, rosemary, thyme, salt, pepper, and 2 tablespoons of extra-virgin olive oil. Spread evenly over the meaty surface of the lamb. Let stand at room temperature for up to 1 hour. If marinating for longer than 1 hour, place the rack of lamb in the refrigerator. Preheat the oven to 425 degrees F.
  2. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the lamb, meat side down. Sear for 2 minutes until brown. Turn the lamb rack over so that the meaty surface is facing up. Place the skillet in the oven and cook for about 18 minutes for medium rare, or until a meat thermometer inserted into the center reads about 125 degrees F.
  3. Let the lamb rest for about 10 to 15 minutes before carving. The internal temperature will rise to about 130 degrees F.
  4. Slice the lamb into single or double chops, depending on your preference. Serve with Roasted Garlic and Shallots