2 racks of lamb 8 bones each, frenched
3 tablespoons olive oil
1 tablespoon garlic minced
2 tablespoons fresh rosemary leaves minced
1 tablespoon thyme leaves minced
1 tablespoon parsley leaves minced, plus more for garnish
salt and pepper to taste
Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).
Remove the racks from the oven. Cover with foil and let rest for 10 minutes, or until the thermometer registers 125 degrees F.
Slice the lamb in between the bones. Sprinkle with additional parsley, then serve.