1 lamb rib rack with 7 to 8 ribs (about 2 pounds), Frenched (ask your butcher to do this)
Freshly ground black pepper
1 quart (4 cups) apple juice
2 tablespoons extra virgin olive oil
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 sprig fresh rosemary
Rub the rack generously with salt and pepper and let sit at room temp for at least 1 hour and up to 2. Meanwhile, bring the apple juice to a boil in a medium saucepan over medium-high heat and boil until it has reduced by ¾, 30-35 minutes. Turn off the heat and set aside.
Preheat the oven to 375°F. Heat the olive oil over medium-high heat in a 12-inch cast iron skillet. Starting with the fatty (top) side, sear the lamb on all sides. Position the lamb so it is fat side up in the skillet, then transfer to the oven. Roast until the meat is rare and the internal temperature reaches 130°F, 20 to 25 minutes. Cover loosely with foil and let rest for 10 minutes.
While the lamb is resting, rewarm the reduced cider and add the apples, cider vinegar, brown sugar, and rosemary; cover to keep warm.
Carve the lamb between the ribs into chops, arrange on a platter, and and pour the apple glaze over the lamb. Enjoy!