Lamb: Place the lamb in a shallow dish. In a separate bowl, combine the garlic, mint, parsley, rosemary, thyme, salt, pepper, and 2 tablespoons of the extra-virgin olive oil. Spreadevenly over the meaty surface of the lamb. Let stand at room temperature for up to 1hour. If marinating for longer than 1 hour, place the rack of lamb in the refrigerator. Preheat the oven to 425 degrees F. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the lamb, meat side down. Sear for 2 minutes, until brown. Turn the lamb rack over so that the meaty surface is facing up. Place the skillet in the oven and cook for about 18 minutes for medium rare or until a meat thermometer inserted into the center reads about 125 degrees F. Let the lamb rest for about 10 to 15 minutes before carving. The internal temperature will rise to about 130 degrees F. Slice the lamb into single or double chops, depending on your preference. Serve with Roasted Garlic and Shallots (below).

Roasted Shallot & Garlic: Preheat the oven to 425 degrees F. Place the garlic in a small (6") skillet or saucepan. Add ? c. of the extra-virgin olive oil and a pinch of salt and pepper. Cook over low heat, at a bare simmer, for 25 minutes or until the garlic is soft and golden in color. Mix the shallots, 1 tablespoon of the extra-virgin olive oil, and a pinch of salt and pepperin a small ovenproof dish. Place the shallots in the oven and roast for 25 minutes or until browned and soft. After the garlic and shallots have both cooked, place the garlic and the remaining 1 tablespoon of extra-virgin olive oil from the garlic pan (save the remaining oil for another use) in another small saucepan. Add the roasted shallots and their oil, thyme, and broth. Bring to a low boil over medium heat and cook for about 5 minutes, until the stock is reduced to about 1 tablespoon. Add the balsamic vinegar and cook for 30 to 60 seconds. Remove the thyme sprig, and then season to taste with salt and pepper. Garnish with the chives.

Roasted Potatoes: Preheat oven to 425 degrees F. Place the potatoes on a large baking sheet. Drizzle with the extra-virgin olive oil, salt, black pepper, red pepper, and cinnamon. Toss to combine the ingredients. Bake for about 40 minutes, until brown and soft, turning twice during cooking.