Ingredients: (Shopping List) 1.5 lbs rack of lamb 2 tbsp olive oil 1 lemon 1 tbsp rosemary 1 tbs p thyme 1 tbsp minced garlic 2-3 tbsp butter (for basting) 1-2 cloves of garlic (for basting) 2 sprigs thyme and rosemary (for basting) chili powder to taste salt, pepper, garlic, onion powder Honey Balsamic Glaze: 1/2 cup balsamic vinaigrette 1 tbsp honey Instructions: Rinse your rack of lamb and pat dry. Once dry, take a sharp knife and slice into individual lamb chops. Add olive oil and 1/2 lemon juice and rub into your chops. Season generously and allow the lamb chops to come up to room temperature before cooking. Meanwhile. get your skillet smoking hot and add enough avocado oil to coat the bottom of the pan. Lay your lamb chops away from you and press the meat down into the skillet. You want to get as much surface area contact as possible to achieve a good sear. Cook 1-2 minutes per side (depending on how rare or well done you want your chops) Medium Rare is achieved at about 135 degrees internal temp. Flip and sear the other side. Add your butter, fresh herbs, and garlic and baste each chop. Remove from skillet and rest for about 8 minutes prior to slicing. For Balsamic Glaze: Simmer 1/2 cup vinaigrette and 1 tbsp honey until it reduces and thickens enough to coat the back of a spoon. (15 minutes or so)