Step 1

Preheat the oven to 425° F.  Adjust the oven rack to the middle position.

Step 2

Make a cut on the fat side of the ribs, perpendicular to them, about 2-1/2-inches down from the rib ends. Cut through the fat down to the rib bones.

Step 3

Turn the rack on end, with the bones facing up, and push a knife through the flesh between each rib. Cut down the side of each rib to remove the excess fat in between each rib. Using a sharp knife, scrape away the remaining fat and sinew from the ribs.

Step 4

Bend each rack into a semicircle, meat side in and fat side out. Using kitchen twine, tie them together at the base and center, in order to hold the racks together in a complete circle.

Step 5

The rib ends should be pushed outward to create the look of a crown.

Step 6

Brush the lamb with olive oil.

Step 7

In a small dish, mix the salt, pepper, garlic, thyme, and rosemary together and rub over the surface of the roast.

Step 8

Insert a thermomter into the thickest part of the lamb, without touching bone and set the unit to alarm 5°F to 10°F below your target temperature (see the doneness chart in the notes).

Step 9

Place the prepared lamb on a rack set over a rimmed baking pan. Transfer to the oven.  Roast for approximately 20 to 25 minutes, for medium-rare and 25 to 30 minutes for medium. Use the timing as a general guide and cook the lamb based on your desired doneness using a meat thermometer.

Step 10

Remove from the oven, cover with aluminum foil and let the meat rest for 15 minutes.

Step 11

To serve, remove and discard the string from the roast. Slice between every 2 ribs and place on a serving plate.