4 YUKON GOLD POTATOES, PEELED AND CUT INTO 1/4 INCH-THICK ROUNDS
8 GARLIC CLOVES, PEELED
16 PEARL ONIONS, PEELED
4 FRESH ROSEMARY SPRIGS
4 FRESH THYME SPRIGS
3 TABLESPOONS SPANISH EXTRA-VIRGIN OLIVE OIL
SEA SALT TO TASTE
2 FRENCH-CUT RACKS OF LAMB, ABOUT 10 OUNCES EACH
1/2 CUP DRY WHITE WINE
Preheat the oven to 450°F.
Toss the potato slices, garlic, onions, rosemary, thyme, and 1 tablespoon of the olive oil together in a mixing bowl. Spread the mixture in a large roasting pan, season to taste with salt, and bake in the oven for 10 minutes.
While the potatoes roast, heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When the pan begins to smoke, add the lamb racks and brown about 2 minutes per side.
Remove the potatoes from the oven and pour the wine over them. Arrange the lamb racks on top of the potatoes, leaning them against each other to form a triangle. Return the pan to the oven and cook for another 20 minutes or until the lamb measures 130°F on a meat thermometer. Transfer the lamb to a cutting board to let rest for 5 minutes.
Slice the racks into chops and divide them among 4 plates. Spoon the potatoes, onions, garlic, and herbs onto the plates. Drizzle the lamb with the pan juices and the remaining tablespoon of olive oil. Season to taste with salt.