Ingredients

For the Lamb:

• 2 racks of lamb, frenched (about 1.5 lbs each)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Salsa Verde:

• 1 cup fresh parsley leaves
• ½ cup fresh mint leaves
• 2 tablespoons capers, drained
• 2 anchovy fillets (optional)
• 1 clove garlic
• Zest and juice of 1 lemon
• ½ cup extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. Marinate the Lamb:

   • In a small bowl, combine the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to form a paste.
   • Rub the paste evenly over the lamb racks, ensuring all surfaces are coated.
   • Place the lamb in a dish, cover, and marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.

2. Prepare the Salsa Verde:

   • In a food processor, combine the parsley, mint, capers, anchovy fillets (if using), garlic, lemon zest, and juice.
   • Pulse until the herbs are finely chopped.
   • With the processor running, slowly drizzle in the olive oil until the mixture reaches a saucy consistency.
   • Season with salt and pepper to taste.
   • Transfer to a bowl, cover, and refrigerate until ready to use.

3. Cook the Lamb:

   • Remove the lamb from the refrigerator and let it come to room temperature (about 30 minutes).
   • Preheat the oven to 375°F (190°C).
   • Heat a large ovenproof skillet over medium-high heat.
   • Sear the lamb racks, fat side down, for 3–4 minutes until browned.
   • Flip and sear the other side for an additional 2 minutes.
   • Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
   • Remove the lamb from the oven, place it on a cutting board, and tent with foil. Let it rest for 10 minutes.

4. Serve:

   • Slice the lamb into individual chops.
   • Arrange on a serving platter and drizzle with the prepared Salsa Verde.
   • Garnish with additional fresh herbs if desired.