Crown Roast of Lamb with Rosemary and Oregano

    1/4 cup chopped fresh rosemary
    12 garlic cloves, minced
    2 tablespoons chopped fresh oregano
    1 tablespoon salt
    2 teaspoons ground black pepper
    2 crown roasts of lamb, each consisting of 14 chops (which are
      two 7-rib racks of lamb tied together)
    Olive oil

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 125F to 130F for rare, about
20 minutes (or 130F to 135F for medium-rare, about 30 minutes; or
135F to 140F 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.