Sprinkle the rack of lamb with sea salt and Italian seasoning (and black pepper if desired) and rub it into the meat. Place the rack of lamb in a casserole dish or on a baking sheet and cover with plastic wrap or foil. Allow it to sit in the refrigerator for at least 1 hour (up to 24 hours).

Before you’re ready to cook the lamb, bring it to room temperature. You can do this two ways. If you have time, simply leave the lamb on the counter for 2 to 3 hours before cooking. As an alternative, you can preheat the oven to 200 degrees F and place the lamb in the oven for 15 to 20 minutes.

Preheat the oven to 300 degrees F.

Add 3 tablespoons of avocado oil (or enough to generously coat the surface) to a cast iron skillet and heat to medium-high. Allow the skillet to heat up to 385 to 400 degrees F (you can check the temperature using a laser thermometer) before you begin cooking.

Carefully place the rack of lamb in the hot cast iron skillet fat-side down. Allow it to sear until deeply golden-brown, about 3 minutes. Using tongs, sear the edges and front of the lamb (any exposed meat/fat) for 2 to 3 minutes, until the whole rack has been seared. This will take a total of 8 to 10 minutes.

While you’re searing the meat, use a spoon to baste the oil and fat over the whole rack to add moisture and flavor to the meat.

If desired, add a sprig of fresh rosemary to the skillet to add some earthy flavor. While the rosemary heats up, its flavors will release into the fat and oil, which are used to baste the meat.

Place the cast iron skillet with the lamb inside the preheated oven and bake for 10 to 20 minutes, depending on your desired level of doneness. Check the internal temperature of the lamb periodically but try not to open the oven too frequently. Medium-rare is 135 degrees F.

Allow the lamb to rest for at least 15 minutes before using a sharp knife to cut the chops off the rack. Serve with choice of sides.