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Rack of Lamb

Ingredients
1 French cut lamb rack (approx. 16 bones)
kosher or sea salt
fresh ground white pepper
fresh ground black pepper

Sprinkle salt and both peppers on both sides of raw meat to prepare for searing.
Sear in a large saute pan until slightly brown on the outside, then move into oven for approximately 10 minutes at 450 degrees, or until the meat reaches an internal temperature of 145 degrees (for medium) or 150 (for medium well).
Let rest, then carve between each bone to produce a chop.