Lamb Chops with Fresh Herbs and Roasted Figs
['1 tablespoon chopped fresh rosemary', '4 teaspoons chopped fresh thyme', '4 teaspoons chopped fresh marjoram', '2 2-pound racks of lamb, trimmed of fat and sinew', '2 tablespoons olive oil', '2 garlic cloves, sliced', '2 tablespoons grapeseed oil', '12 ripe Kadota figs, halved lengthwise', '16 sprigs lemon thyme or regular thyme', 'Extra-virgin olive oil']
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired doneness, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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