In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary, and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.

Season the lamb all over with kosher salt and pepper.

Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or up to 1 hour if time allows).

Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.

Arrange the lamb racks (fat side pointing up) on a sheet pan. Place the sheet pan on the top oven rack for 15 minutes.

Carefully remove it from the oven and turn the rack of lamb to the other side. Return to the oven and cook for another 5 to 10 minutes, depending on your preferred doneness.

Remove from the oven and tent with foil. Allow the lamb to rest for about 10 minutes.

Cut the lamb chops in between the bones and arrange on a platter to serve.