Roasted Rack of Lamb with Mint and Parsley Chimichurri

• 1 tbsp + ⅓ c extra virgin olive oil, divided
• 1 rack of lamb, trimmed of excess fat
• Kosher salt and freshly ground pepper
• 1 garlic clove, minced
• ½ c packed fresh mint leaves, finely chopped
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp red wine vinegar

Preheat oven to 400°F. Heat 1 tbsp oil in a large oven-safe skillet over medium-high. Season each side of lamb liberally with salt and pepper. Place lamb (meaty-side down) in skillet and sear until browned, about 3 minutes, then flip. 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. Let stand 5 minutes.

Meanwhile, combine garlic, mint, parsley and vinegar in small bowl. Season with salt and pepper and stir in remaining ⅓ c of olive oil. Let sit for 30 minutes before serving.

To serve, slice lamb between bones and arrange on platter and spoon chimichurri overtop.