Prepare lamb by making a slit on the membrane on the backside of each lamb rck, between each rib, do not cut through just a slit to loosen ribs to make it easy to form crown.

MAKE SPICE RUB

Combine all ingredients in a small bowl, mis well, set aside.

Preheat oven to 425

In a large skillet heat oil until hot, sear lamb racks just until brown, remove to plate season all over with spice rub, saving some to sprinkle on potatos.. Reserve skillet and drippings for sauce.

When lamb is cool enough to handle form racks into crown.Set the end pieces together, bone up, to help make crown shape push a skewer to have each end stay together, push into a crown shape and tie around roast with twine to keep shape

Fill center of crown with mashed potatos, pack in lightly. Sprinkle with a bit of spice blend, add butter cubes and the romano cheese.

Spray baking pan with non stick spray place lamb on pan. Roast about 30 minutes for a meduim rare, use a meat thermometer to check, 130 for medium rars. Let meat rest 10 to 15 minutes on a platter before carving. Garnish with thyme sprigs, parsley and chives.

MAKE SAUCE

While meat is roasting, heat pan drippings with shallots and garlic just until soft, add wine and reduce unti just about gone add demi glace and remaing ingredients except fresh herbs and bring to a boil, then turn down heat to low and simmer 4 to 5 minutes, add herbs. Pour sauce into serving dish, keep warm.

Remove string and skewers from lamb, carve inti chops serve with sauce and extra mashed potatos.

A green salad with a light dressing goes nice with this!