- 1/4 cup chopped fresh rosemary
- 12 garlic cloves, minced
- 2 TBS chopped fresh oregano
- 1 TBS salt
- 2 tsp. ground black pepper
- 2 crown roasts of lamb, each consisting of 16 chops (which are two 8-rib racks of lamb tied together)
- Olive oil
Preheat oven to 450 degrees. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in a small bowl. Place crown roasts of lamb, spaced apart, on a large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125 to 130 degrees for rare, about 20 minutes (or 130 to 135 degrees for medium rare, about 30 minutes; or 135 to 140 degrees for medium, about 35 minutes). Transfer lamb to a platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.