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CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO Recipe | |
Lamb | |
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Ingredients:
1/4 cup chopped fresh rosemary12 garlic cloves, minced 2 tablespoons chopped fresh oregano 1 tablespoon salt 2 teaspoons ground black pepper 2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together) Olive oil
Directions:
Preheat oven to 450F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on 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 1250F to 1300F for rare, about 20 minutes (or 1300F to 1350F for medium-rare, about 30 minutes; or 1350F to 1400F for medium, about 35 minutes). Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve. Makes around 8 servings. Bon Appitit December 2000 | |