1. Preheat oven to 375°F.
2. Lay the racks of lamb out on a flat work surface and season well with salt and pepper. Cover the exposed bones with a piece of aluminum foil to prevent them from burning.
3. With the bones standing upright, curl the racks so that the cut ends touch and the bones curve outward like a crown. Tie lamb crowns with butcher twine and stand upright until ready to cook.
4. Heat a 12-inch deep sauté pan over medium-high heat and add the Plugrá Butter. Once the butter is hot, place the lamb crowns upright into the pan. Sear the lamb well, turning as they cook in order to completely brown them on all sides.
5. Remove the lamb from the sauté pan after it is well browned.
6. Add the onions, rosemary, tomatoes, bay leaves, and chilies to the sauté pan and cook until lightly browned. Stir the white wine into the sauté pan. Add the resting lamb crowns to the pan and coat well with the sauce.
7. Place the sauté pan in the preheated oven. Cook the lamb until internal temperature of the meat reaches: 135°F for rare, 140°-150°F for medium rare, 160°F for medium, and 165°F and above for well done.
8. Remove the lamb from the pan and let it rest for 10 minutes.
9. Meanwhile, return the sauté pan to a medium-high heat burner and stir in the remaining chopped garlic into the sauce and adjust the consistency with chicken stock if necessary.
10. Remove the twine from the lamb crowns and place it on a serving platter.
11. Pour the sauce over the lamb crowns and serve.

Chef's Note
Crown roasts make for such a powerful presentation. It may seem complicated because it is so beautiful, but I assure you it is not. The trick is to have your butcher get you a whole rack.