Heat oven to 475°. Heat a large ovenproof skillet over medium high heat. Rub lamb with olive oil. Season lamb with salt and pepper and add to skillet, skin side down to sear.

Sear lamb for 3-4 minutes until golden. Turn it over and sprinkle the skin side with lavender and thyme. ( Don't put the herbs on before searing, they will become bitter).

Place skillet in oven. Roast lamb until medium rare, about 15 minutes.

Remove lamb from oven and let rest 2 minutes before carving.

This is excellent served with a potato gratin.

To serve: cut rack into 4 double chops. Place a portion of potato gratin in the center of the plate. Place 2 chops around potatoes. Garnish with a sprig of fresh thyme.