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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
Directions:View on Bon Appetit
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