Rack of Lamb with Caramelized Meyer Lemons

• 2 Meyer lemons, halved, crosswise
• Extra-virgin olive oil, for brushing lemons, plus 1 tbsp for lamb
• Kosher salt and freshly ground pepper
• 1 rack of lamb, trimmed of excess fat, chops cut apart
• Honey, for serving

Preheat oven to 400°F.

Heat a large, oven-safe skillet over medium high. Once hot, brush lemon halves with olive oil and add to skillet, cut side-down. Sear undisturbed, until nicely browned, about 3 minutes. Set aside.

Add oil to the same skillet. Once hot, season each side of lamb liberally with salt and pepper (if using unseasoned lamb). Place lamb (meaty side-down) in skillet and sear until browned, about 3 minutes.

Transfer skillet to oven and roast until instant-read thermometer inserted into center of lamb reads 135°F for medium rare, about 25-30 minutes.

To serve, arrange lamb chops on a serving platter with caramelized lemon halves. Drizzle with honey and a squeeze of the caramelized lemon juice and let stand 5 minutes before enjoying.