Based on Chow’s recipe of the same name
- 2 (14- to 16-ounce) racks of lamb, with 8 bones per rack
- 3 medium fresh rosemary sprigs, leaves stripped and coarsely chopped
- 1/2 bunch fresh thyme, leaves stripped and coarsely chopped
- 5 tablespoons extra-virgin olive oil
- Use a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern.
- Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a large freezer bag. Refrigerate at least 8 hours or overnight.
- Heat the oven to 425°F and arrange a rack in the middle.
- Take out the lamb and season well with salt. Let sit at room temperature while the oven heats, at least 20 minutes, then blot lightly with a paper towel.
- Heat a large oven-safe frying pan or cast iron skillet over medium heat. When hot, add remaining 2 tablespoons olive oil.
- Place lamb racks in the pan, fat side down, and sear until lightly browned, about 6 minutes.
- Remove from heat and stand racks up in the pan by “nesting,” or propping one rack against the other with the bones crisscrossing and the seared, fat-covered sides facing out. (If just making for one person, just put the rack down, fat side up.)
- Place the pan in the oven and roast for 15 minutes, then reduce the temperature to 325°F.
- Continue roasting until the internal temperature of each rack is 150°F for medium, about 5 to 10 minutes more.
- Remove from the oven and allow to rest 7 to 10 minutes before carving. (This continues the cooking process for a bit.)
- Cut each rack between the bones into 4 double chops and serve.