Generously sprinkle the lamb with kosher salt and set it aside.

In an oven-safe dish, place the garlic. Cover with olive oil and place in an oven preheated to 350 degrees Fahrenheit for about 15–20 minutes. (The exact cook time will depend on your oven. You want the garlic to get a nice golden brown crispy look before taking it out.)

Meanwhile, de-stem rosemary and thyme.

Add herbs and roasted garlic (together with the olive oil) into a food processor. Using the S blade, process this to a thick, pasty consistency. Set aside.

In a cast iron skillet, sear the rack of lamb for one to two minutes per side.  Take off and let cool down.

Rub the roasted garlic and herb paste evenly on the meat in a generous layer, then pack it down.

Heat the oven to 375 degrees Fahrenheit. Roast the lamb until the internal temperature reads 125–128 degrees Fahrenheit (about 15–18 minutes).

Bring some water to a hard boil. Drop in baby potatos and let boil for about 30–40 minutes or until potatoes are soft. Drain.

In a blender, blend the potatoes and Gefen Beets until you get a smooth yet slightly clumpy texture.

Spoon one or two dollops of the potato-beet mash onto the bottom of the plate, then place the lamb chops directly on top.

Dress with coarse sea salt and fresh cracked pepper. If you want to get fancy, you can char a sprig of rosemary to garnish your dish.