You can trim the thick layer of fat on the outside of the rack to 1/4 inch for quicker cooking. Or don't. "Fat adds wonderful flavor," Wesley says.
Preheat oven to 300°. Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes.
Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140° to 145° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes.
Meanwhile, cut carrot lengthwise into very thin, ribbon-like strips using a vegetable peeler. Toss frisée, mint, and carrot strips with desired amount of Orange-Pecan Vinaigrette.
Slice lamb into chops. Serve with salad and remaining Orange-Pecan Vinaigrette.
True, Montgomery Alabama