1. Season the Lamb: 

In a small bowl (or mortar & pestle), mix together the za’atar seasoning, minced garlic, olive oil, salt, and black pepper to create a paste. Rub the za’atar paste all over the rack of American Lamb, making sure to coat them evenly. 

2. Cook the Lamb: 

Preheat your oven to 400°F (200°C). 

Add olive oil to a large oven-safe skillet over high heat. Once hot, add the rack of lamb, fat side down, and sear for 2-3 minutes until browned. Flip the rack and sear for another 2 minutes. 

Transfer the skillet to the preheated oven and roast the lamb for about 18 minutes, or until it registers 135-140ºF** internal temperature for medium-rare doneness. Allow to rest for 20 minutes before carving. 

3. Make the Rhubarb Chutney 

In a saucepan, combine the chopped rhubarb, red onion, brown sugar, apple cider vinegar, ginger, cinnamon, nutmeg, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring occasionally, until the rhubarb breaks down and the chutney thickens, about 15-20 minutes. Remove from heat and let it cool. 

4. Slice and Serve: 

Slice the rested rack of lamb into chops and serve them with the rhubarb chutney and fresh parsley.