NOTE: Prepared demi-glace may be purchased in the meat section of most upscale grocery stores. Preheat oven to 375 degrees F. Combine rosemary, thyme, tarragon, sage and minced garlic in a small bowl. Season to taste with salt, pepper and granulated garlic. Rub lamb well with herb-garlic mixture then set aside. In a 10-inch skillet, heat olive oil over medium-high heat. Saute lamb racks, bone-side down, 3–5 minutes, taking care not to move lamb racks while cooking in order to keep herb and garlic seasoning in place. Turn lamb racks over and saute an additional 3–5 minutes. Place skillet with lamb racks bone-side up in oven and roast 15 minutes or until thermometer inserted into the meat reaches 128 degrees F for medium rare. Remove lamb racks from skillet and wrap tightly in aluminum foil 10–15 minutes for juices to redistribute. Remove all but 1 tablespoon of oil from skillet. Deglaze the pan with pinot noir and reduce volume to half. Add prepared demi-glace and bring to a simmer, stirring constantly to incorporate well into the wine reduction. Season well using salt, pepper and granulated garlic. To serve, slice into individual lamb chops, place onto platter and top with sauce.