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Heat 12" heavy skillet over high heat until hot, at least 2 minutes.
Pat dry 2 (8-rib) frenched racks of lamb (each rack 1½ lb.), trimmed of all but a thin layer of fat; rub meat all over with 1½ tsp. kosher salt and ¾ tsp. freshly ground black pepper.
Add 1 tsp. vegetable oil to hot skillet. Sear racks, in 2 batches if necessary, until brown on all sides (not ends), about 10 minutes per batch.
Transfer racks to a small roasting pan or baking sheet.
Put oven rack in middle position; preheat oven to 350°F.
Stir together ½ head new garlic or 3 large regular garlic cloves, minced, ¼ cup finely chopped fresh parsley, 1 Tbsp. finely chopped fresh thyme, 2 tsp. finely chopped fresh rosemary, 1½ Tbsp. extra-virgin olive oil, and remaining ½ tsp. kosher salt and ½ tsp. freshly ground black pepper.
Coat meaty parts of lamb with herb mixture, pressing to help adhere.
Roast 15–25 minutes, until meat thermometer inserted diagonally into center of lamb registers 125°F (tent loosely with foil after 15 minutes so the frenched bones don’t burn).
Let stand, covered, 10 minutes. (Internal temperature will rise to 130°F for medium-rare while lamb stands.)
Cut each rack into 4 double lamb chops.