Crown Roast of Lamb with Rosemary
Yield: serves 5
Ingredients:
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil
Fresh parsley (for garnish)
Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt, and black pepper in small bowl. Place crown roast of lamb 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 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F 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 on a bed of parsley.
B-man
