Make the sauce

• Preheat the oven to 400°F (204°C)
• Combine all the sauce ingredients in a bowl and stir together, tasting for salt. 
• Set aside to allow the flavors to mellow and blend while you make the lamb chops. 

Prepare and cook the lamb

• Trim the fat cap off of the lamb unless you love fat and like very lamby-tasting lamb. 
• Cut the racks of lamb into two-bone chops. You should get four chops plus one little half-bone piece from each rack. 
• Make the seasoning paste by combining the capers, garlic, mustard, and olive oil in a mortar and pestle or small food processor bowl and processing until a semi-smooth paste forms. 

• Coat each chop in some of the paste and place bone-side down on a parchment-lined baking pan. 

• Insert your ChefAlarm’s probe (or, better, the optional needle probe) into one of the chops (a smaller one, so as to not overcook the little ones). Set the high-temp alarm for 110°F (43°C) and cook the lamb. It should take about 12–15 minutes to get up to temp. 
• When the high-temp alarm sounds, remove the chops from the oven and flip them so they are bone-side up. Set them on the counter to carry over and cool. 
• Move your oven rack to the top or second-from-top spot. Preheat your oven to broil on high. 
• Set your ChefAlarm’s low-temp alarm for 110°F (43°C).  When the low-temp alarm sounds, re-set your high-temp alarm to 120°F (49°C). 
• Put the lamb back in the oven and watch it closely. As the tops brown and sear, flip them over or to one side.

• When the high-temp alarm sounds, verify the temperature with your Thermapen ONE. 
• Remove the chops to the counter and allow them to rest for about 5 minutes. 
• Cut each chop in half between their bones. 
• Serve with the herb sauce to accompany!