CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO Recipe

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