Lamb from Greece is often local if you are on the islands and this lamb is a rack that’s imported from France and can be found at Drakoulis meats Mykonos. Simply take the meat in a black pan (cast iron) and heat it with some oil and garlic and onion, and once the fat gets coloured (maillard reaction) you take it off and finish it with some salt and pepper before cooking.
I used some shoyu to colour the surface and make it look more profound visually. Remember the issues about taste aren’t always about the seasoning as much as it is about appearance. Taste is so easily influenced by visual perception and coloration is key, so I added some coloured peppers from Tinos.