Preheat the oven to 350°F.

In a small bowl, combine the butter, rosemary, thyme, Italian parsley, salt and pepper.

Rub this mixture onto the racks of lamb.

Heat a large cast iron skillet or cast iron grill pan over high heat.

Sear the rack of lamb for one minute on each side.

Place in the oven for 20 minutes, or until a meat thermometer reads 120°F.

While the lamb is roasting, prepare the mint chimichurri by adding all of the ingredients to a food processor and blending until smooth.

Once the lamb reaches 120°F, remove it from the oven and let rest for 10 minutes.

During this time, toss the fresh herb blend salad with the balsamic vinaigrette dressing and place on four dinner plates.

Slice each rack of lamb into four double chops and place two double chops on top of each salad, then top with the mint chimichurri.