Preheat your oven to 425ºF (220ºC). Generously rub the rack of lamb with kosher salt, ground black pepper, powdered instant chicken stock, garlic powder, and onion powder. Let the seasoned rack of lamb sit at room temperature to ensure even cooking.

Line the bottom of a roasting pan with the whole, unpeeled garlic cloves. Place the seasoned rack of lamb from Step 1 on top of the garlic. Scatter fresh thyme sprigs around the lamb for a fragrant aroma. Distribute the cubes of unsalted butter evenly over the top of the meat.

Roast the prepared rack of lamb in the preheated oven for about 25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF (60ºC) for medium-rare doneness. I find using a thermometer is the best way to achieve perfect results every time.

Remove the rack of lamb from the oven and transfer it to a cutting board. Cover loosely with foil or parchment paper and let it rest for 10 minutes to allow the juices to redistribute for maximum tenderness. After resting, turn the rack upside down and slice between the ribs with a sharp knife to create individual chops.

Arrange the carved lamb chops on a serving platter. Serve with the roasted garlic cloves from the pan and set out the butter dipping sauce for drizzling or dipping. Serve immediately and enjoy.