Remove the rack of lamb from the refrigerator and place in a baking dish. Season both sides of the lamb generously with salt and pepper.
In a food processor, combine the olive oil, rosemary, thyme, garlic cloves and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor.
Rub the marinade over the seasoned lamb and allow to sit at room temperature for 1 hour before roasting so that it will cook evenly. Reserve some of the marinade to drizzle on the vegetable.
Heat oven to 450 degrees F. Place the lamb with the fat side up on the baking sheet. Toss the vegetables in the remaining marinade and arrange around the lamb. Roast at 450 before rotating the baking sheet to ensure even cooking and roasting for another 10 minutes for medium-rare meat or 15 minutes for medium doneness. If using a digital meat thermometer, medium-rare will be between 130-140 degrees F and medium is between 140-145 degrees F. But the internal temperature will continue to rise about 5 degrees after the rack is removed from the oven, so if you are shooting for an end temp of 130, you will want to pull the lamb when it reaches 125 degrees F.
Transfer the roasted rack of lamb to a cutting board and allow to rest for 10 minutes so the juices can redistribute before slicing into individual chops for serving. Use a sharp knife to slice between the bones, then serve immediately.