Name: Crown Roast of Lamb with Rosemary and Oregano
Yield: 10 (first-course) Servings
Ingredients: 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

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