The lamb crown roast is one of the most festive dishes, beautifully proportioned with luscious, lean lamb meat. Domestic lamb is more than suitable for crown roast as it has a slightly firmer texture with stands up better on the plate compared to a more supple lamb from Australia or New Zealand. A crown roast of lamb makes an impressive holiday centerpiece, and just like the crowns that grace the heads of royalty, crown roasts are all about regal presentation. Few roasts are as impressive as a lamb crown roast, especially for Easter dinner. Since racks of lamb tend to be more expensive, why not make the presentation worth the money and effort!
2 racks of local lamb, 6 to 8 ribs each, 1-1/2 to 2 lbs each
1 TBSN extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 TBSN garlic, minced
4 teaspoons fresh thyme, chopped
2 teaspoons ground coriander
2 TBSN sherry vinegar
1 teaspoon Dijon mustard
2 TBSN fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
Prepared stuffing, rice, or mashed potatoes for the base
Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, marinade brush, bundt pan, cooking twine Prep: 10 minutes prep Cook: 40 minutes Ready: 50 minutes Serves: 4-6
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
1. Set up the inside of your oven to have tray on lowest shelf, allowing for plenty of headroom for the roast as it will cook vertically.
2. Preheat oven to 450°F.
3. Mix chopped rosemary, minced garlic, oregano, thyme, and coriander in a small bowl.
4. Brush lamb all over with olive oil.
5. Rub the herb mixture all over the lamb meat.
6. Cover the bones with sheets of aluminum foil.
7. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Position them so the ends meet and can be tied securely with cooking twine. The ends of the rib racks should connect and be pushed outward to create the look of a crown. 8. Place on the low rack of the oven. Roast lamb until instant-read thermometer inserted into thickest part of lamb, cook for approximately 8 to 12 minutes per pound:
10-12 minutes (125°F to 130°F for rare)
20 minutes (130°F to 135°F for medium-rare)
30 minutes (135°F to 140°F for medium)
35 minutes (140 F to 145°F for well)
9. Remove from the oven, and cover with aluminum foil. Let the meat rest for 5-10 minutes. Transfer juices from bundt pan to small mixing bowl.
10. While the meat is resting, add the sherry vinegar, mustard, and rosemary to the small bowl with juices that accumulated in the Bundt pan. Stir to combine.
11. Place cooked stuffing, rice, or mashed potatoes in the center of a platter.
12. Transfer lamb racks to platter secured inside the base of stuffing, rice, or potatoes. Remove foil covering the bones.
13. Gently cut lamb between ribs, partially into semi-separated chops. Serve hot with the rosemary mustard sauce.
Total Fat 35g
Saturated fat 15g
Lamb is a type of red meat that comes from young sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.
A younger, more fruit-driven wine
such as a younger red Bordeaux, Cabernet or Cabernet/Merlot blend,
a Rioja reserva, a Chianti Classico or a northern Rhône red.
More varieties coming soon!