• 2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of all but a thin layer of fat
• 1½ teaspoons kosher salt
• ¾ teaspoon black pepper
• 1 teaspoon vegetable oil
For herb coating:
• ½ head new garlic or 3 large regular garlic cloves, minced
• ¼ cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ tablespoons extra-virgin olive oil
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small roasting pan or baking sheet.
Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere.
• Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 125°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.