-
1
Combine first 6 ingredients in food processor.
-
2
Blend until garlic is finely chopped.
-
3
Add 4 tablespoons oil and blend until coarse paste forms.
-
4
Sprinkle each lamb rack generously with salt.
-
5
Transfer half of herb paste to small bowl and reserve.
-
6
Spread remaining half of herb paste over lamb racks.
-
7
Arrange lamb on rimmed baking sheet.
-
8
Let stand at room temperature 2 hours.
-
9
(Can be made 1 day ahead.
-
10
Cover lamb and reserved herb paste separately and chill.
-
11
Bring both to room temperature before continuing.)
-
12
Preheat oven to 450F.
-
13
Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
-
14
Place 1 lamb rack, meat side down, in skillet.
-
15
Sear until golden, about 2 minutes; return to baking sheet, meat side up.
-
16
Repeat with remaining lamb racks.
-
17
Roast lamb until meat thermometer inserted into center of lamb registers 130F for medium-rare, about 20 minutes.
-
18
Transfer lamb to platter.
-
19
Let stand 15 minutes.
-
20
Mix any pan juices into reserved herb paste.
-
21
Cut lamb between bones into individual chops.
-
22
Serve with herb sauce.
-
23
*A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets.
-
24
A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
