- 10 garlic cloves, peeled
- 1/2 cup (packed) fresh mint leaves
- 1/4 cup (packed) fresh parsley leaves
- 1/4 cup fresh rosemary leaves (pulled from sprigs)
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons herbs de Provence
- 6 tablespoons olive oil
- 3 x ½ kilogram well-trimmed racks of lamb (each with 8 bones)
- Combine garlic, mint, parsley, rosemary, ground black pepper and herbs de Provence in food processor. Blend until garlic is finely chopped.
- Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve.
- Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
- Preheat oven to 230°C. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Place one lamb rack, meat side down, in skillet. Sear until golden, about 2 minutes; return to baking sheet, meat side up. Repeat with remaining lamb racks.
- Roast lamb until meat thermometer inserted into center of lamb registers 55°C for medium-rare, about 20 minutes. Transfer lamb to platter. Let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.