• Preheat oven to 425°F (218°C).
• On the side of the racks with the bones, cut a shallow slit—about ¼-inch—in the thick of the meat between each rib’s end.

• Cut another shallow slit perpendicular to and at the end of all the bones, separating their ends from the thick meat.

• Combine herbs, garlic, lemons zest, oil, salt, and pepper.
• Rub roast all over with the seasoning mixture, including the bottom of the crown and deep in the slits that you cut earlier.

• Cover a soup can in aluminum foil and set it on your work surface.
• Use the soup can to curve the rib racks, bone-side out, and tie them into a circle. Tie the racks in the hollow of the bones and also in the slit you cut beneath the bones. Use a slip-knot that you can cinch down to tighten the string.

• Remove the soup can and adjust the shape of your crown roast so that it is mostly circular.
• Insert a Pro-Series^® robe from a ChefAlarm into the meat in the thickest part. Set the high alarm for 125°F (52°C) for medium-rare. 
  • If you like, cap the bare bones with a sheet of foil to prevent them from darkening.

• Place the roast on a sheet pan and roast it until the desired temperature is reached. This should take about 25-30 minutes.
• Verify the temperature with a Thermapen.

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• Allow the roast to rest, then untie it. If you like bring it to the table filled with roasted vegetables or another stuffing that you have prepared separately.

• Serve by slicing into chops between the ribs.