Pat dry all sides of the racks of lamb. Sprinkle the kosher salt and pepper over all sides of the lamb meat.

To make the marinade, combine olive oil, garlic, rosemary, parsley, lemon zest, and juice in a small bowl.

Spread the herb mixture on the top and sides of the frenched lamb racks. There is no need to put any marinade on the back side.

Cover loosely with stretch film and let it sit on the counter for 30 to 60 minutes. Alternatively, you can place the rack of lamb in an airtight container and let it marinate overnight.

When ready to roast, preheat the oven to 450 degrees F (230 C). Line a baking sheet with parchment paper or aluminum foil.

Place the racks of lamb with the fat cap up on the baking sheet.

Roast until it reaches your desired level of doneness. For medium rare, cook it until the internal temperature of the thickest part of the meat registers 125 degrees F. for 18-20 minutes. For medium, cook it until it registers 135 degrees F, 21-24 minutes. And for medium-well, roast it until it registers 145 degrees F, 25-27 degrees F. Keep in mind that there will be 4-5 degrees carryover cooking while resting, which will help the lamb reach its ideal temperature based on your doneness preference.

Loosely tent with foil and let it rest for 10-15 minutes.

When ready to slice, it's best to begin cutting from the backside. Cutting from the front often meets with resistance. To do so, position the rack with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Flip the rack over and stand it vertically. Your knife should glide through the ribs without any resistance.

Transfer the lamb chops onto a serving platter and serve.