Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425F. 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 425F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 6|
|Calories from Fat: 718 (73%)|
|Amt Per Serving||% DV|
|Total Fat 79.8g||106 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 636.2mg||196 %|
|Sodium 178.2mg||6 %|
|Potassium 1128.7mg||30 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 17.1g|
|Protein 45.8g||65 %|
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Calories per serving: 985
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