To prepare the rack of lamb, remove any excessive fat and “silver skin” from the fat cap. Pat the lamb dry on all sides. Sprinkle each rack with kosher salt and pepper on both sides.

Combine olive oil, garlic, thyme, parsley, lemon zest, and juice in a small bowl to make the herb rub.

Spread the prepared herb rub on the top and sides of the lamb.

Cover with stretch film and let the racks come to room temperature for 30-60 minutes.

Meanwhile, turn all the grill’s burners high, then cover and preheat the grill to 450 degrees F. (230 C.). Scrape the grates of any possible food residue, then generously coat them with olive oil using a soaked paper towel.

Right before searing the meat, turn off all burners except for the primary one. Close the grill’s cover, making sure it reaches 450 degrees F.

Place the racks of lamb on the primary burner with their fat caps facing down. Cover and grill for 5 minutes. This will sear the meat and lock in its juices.

Turn the racks over and transfer them bone-side down on the secondary burner/cool side (that was shut off), keeping the primary one on. Cover the grill and cook for 15-17 minutes or until you achieve your preferred doneness.

Remove the racks from the grill, place them on a cutting board, and loosely tent them with aluminum foil. Let the racks rest for 10 minutes.

When ready to serve, hold the lamb vertically so its exposed rib bones point toward the ceiling, then use a sharp chef's knife to cut between the ribs to separate the chops.

Transfer onto a serving platter and serve.