First of all it is necessary to prepare a fragrant oil. For him, we'll need butter (unsalted), prosciutto (model ham, smoked meat or bacon, in case of absence), garlic, shallot (or regular onion), mushrooms (any "white" mushrooms), chives, parsley - the parsley, Basil, dill, sage, salt, freshly ground black pepper (or allspice). The components of this oil can be changed according to your taste, such as garlic, rosemary and lemon peel will also be very tasty. So there you go! Finely, very finely chop the garlic, herbs, prosciutto, onions and mushrooms.

Add all this to the softened butter, fine salt, pepper.

On the parchment spread fragrant oil level

Cover with another sheet of parchment on top and rolled with a rolling pin to achieve the same thickness around the piece, about 3-4 mm, not thicker! Put them in the freezer.

The edges of the ribs of the lamb protected from the meat and film, the piece in order to avoid deformation can be wrapped several times with cooking twine.

In a frying pan over high heat, heat a little olive oil and fry the meat for 3 minutes each side. Add the butter, the garlic (do not peel, just razdelyaet flat side of a knife), and thyme. I added dry. Constantly pour the meat with fragrant oil

Remove the twine, put the meat on the grill, put the top layer of solidified flavored oil* and send it under the grill when Т250С just a couple of minutes.** (Oil the right size cut with a knife directly with the parchment, then remove the parchment) *Since the butter is salted, the meat salting is not necessary. Oil will remain, it can be used to any other food, poultry, fish **Small note - if you do not like your meat rare, then soak the meat in the oven without oil to the point of readiness that you like at T 200-220S and only then put on top of the oil