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1
Light a grill or preheat the oven to 375.
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2
Season the lamb with salt and pepper.
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3
If grilling, melt the butter in the olive oil in a small saucepan.
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4
When the coals are covered in white ash, grill the lamb over low heat for about 40 minutes, turning every 2 to 3 minutes and brushing the racks with the rosemary sprigs dipped in the butter mixture.
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5
The lamb is done when an instant-read thermometer inserted in the thickest part of the meat registers 125 for rare.
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6
If pan-roasting the lamb, melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large ovenproof skillet.
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7
Add the lamb racks, fat sides down, and cook over moderately high heat until the racks are browned all over, about 5 minutes.
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8
Add the rosemary sprigs and the remaining 1 tablespoon each of butter and oil to the skillet.
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9
Spoon some of the fat over the lamb.
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10
Roast for about 30 minutes, basting once or twice with the rosemary sprigs and fat and turning the racks halfway through.
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11
The lamb is done when an instant-read thermometer registers 125 for rare.
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12
Transfer the lamb to a cutting board and let rest for 10 minutes.
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13
Carve the racks into chops.
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14
Sprinkle with the chopped thyme, mint and parsley and serve.
