| 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 with 14 chops (two 7-rib racks of lamb tied together) |
| 2 ½ tablespoons | Extra-virgin olive oil |
| | Fresh parsley (for garnish) |
1. Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.
2. Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an 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).
3. Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.