Crown Roast of Lamb

1. Take the lamb racks out of the refrigerator about 30 minutes before cooking to let them come closer to room temperature, and preheat the oven to 190 C (375 F).
2. In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, smoked paprika, garlic powder, kosher salt and black pepper into a paste.
3. Bend each rack into a curve with the fat side facing inward and stand them together to form a circle, then use kitchen twine to tie the racks into a crown shape with the exposed bones pointing upward.
4. Rub the herb paste all over the meat, working it into the surface, and wrap the tips of the bones in small pieces of foil to keep them from burning.
5. Set the crown on a rack in a roasting tin and roast for 25 to 35 minutes, until an instant-read thermometer inserted into the thickest part of the meat reads 57 to 60 C (135 to 140 F) for medium-rare.
6. Remove from the oven, tent loosely with foil and let the roast rest for 10 to 15 minutes so the juices redistribute; the temperature will rise a few degrees as it rests.
7. Discard the twine and foil, carve between the bones into individual chops and serve, filling the centre with roasted vegetables or potatoes if you like.

You'll use: Oven · Large pot