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.

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.

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.