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

To French the Racks of Lamb:

• 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.
• 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.

Creating the Crown:

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

Cook the Crown Rack of Lamb

• Brush the lamb with olive oil. 
• In a small dish, mix the salt, pepper, garlic, thyme, and rosemary together and rub over the surface of the roast.  
• 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).
• 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.
• Remove from the oven, cover with aluminum foil and let the meat rest for 15 minutes. 
• To serve, remove and discard the string from the roast. Slice between every 2 ribs and place on a serving plate.