2 (8-rib) frenched racks of lamb, trimmed
1 t vegetable oil
4 cloves garlic, minced
¼ c fresh Italian parsley, finely chopped
1 T finely chopped fresh thyme, finely chopped
2 t fresh rosemary, finely chopped
1 ½ T extra virgin olive oil


  1. Preheat the oven to 175°C.
  2. Heat a dry, heavy-bottomed pan over high heat until hot, about 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper.
  3. Add the vegetable oil to hot skillet, then brown racks, in two batches if necessary, on all sides (not ends), about 10 minutes per batch.
  4. Transfer racks to a small roasting dish.
  5. Combine the garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing into the meat to help it adhere.
  6. Roast for 15 minutes, then cover lamb loosely with foil and roast for another 5 to 10 minutes. Remove the lamb from the oven and rest, covered for 10 minutes.
  7. Cut each rack into 4 double chops.