Crown Roast of Lamb with Rosemary and Oregano

1. 1

   Preheat oven to 450F.

2. 2

   Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl.

3. 3

   Place crown roasts of lamb, spaced apart, on large baking sheet.

4. 4

   Brush lamb all over with olive oil.

5. 5

   Rub herb mixture all over lamb.

6. 6

   Cover bones loosely with sheet of foil.

7. 7

   Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125F to 130F for rare, about 20 minutes (or 130F to 135F for medium-rare, about 30 minutes; or 135F to 140F for medium, about 35 minutes).

8. 8

   Transfer lamb to platter; let stand 5 to 10 minutes.

9. 9

   Remove foil and string.

10. 10

    Cut lamb between ribs into chops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.