Get two Frenched racks of lamb, along with twine and a yarn needle. Preheat the oven to 200°F, remove the lamb from the packaging, and season both sides with salt and pepper.
Score the lean side of two lamb racks between the ribs, enough to form each rack into a half-circle.
Use the twine with the yarn needle to sew the meat of the two racks together around the first bone of each rack.
Stand the crown up, and sew the other side together. Put the crown onto a rack on a baking sheet, and tie a long piece of twine below the bottom bone ends to help the crown maintain a circular shape. If you'd like, add pre-cooked stuffing, mashed potatoes, or another side inside the crown roast.
Insert the probe of the cooking thermometer into the center of the loin under the bone, set the thermometer for 115°F, and put the crown in the oven.
When the temperature of 115°F is reached (1 to 1.5 hours), remove the crown from the oven.
Preheat the oven to 500°F. Fold aluminum foil over the last two inches of rib bone.
Set the thermometer for 135°F. When the oven is heated, put the crown back in. 135°F should take 10 minutes or less.
Remove the crown and let it rest 10 minutes. Remove the aluminum foil and twine.
Slice the chops off individually by cutting between the bones. Serve with mint sauce or warmed mint jelly.