Crown Roast of Lamb
Submitted by spirona
Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.
YIELD
6 servingsPREP
35 minCOOK
40 minREADY
75 minA crown roast looks like it belongs in a magazine, but the technique is surprisingly straightforward. The butcher does the hard part by shaping the rack into a crown. Your job is garlic slivers pushed into small incisions in the meat, a rub of olive oil (or softened butter), rosemary, and freshly ground pepper.
The aluminum foil ball stuffed in the center is a smart trick. It holds the crown’s shape during roasting so the ribs don’t splay outward. New potatoes roast in the pan below, soaking up the rendered lamb drippings as they cook.
Starting at high heat and dropping down immediately gives the outside a good sear while the interior cooks gently. Salt goes on after the roast comes out, not before. Salting raw lamb before a hot oven pulls moisture to the surface and works against the crust you’re building. A 5-to-10 minute rest lets the juices redistribute so they don’t flood the cutting board when you carve.
Pro Tips
- Ask your butcher to French the rib bones. It makes the presentation cleaner and lets you add paper frills for serving.
- Use a meat thermometer. Pull at 140°F for medium-rare; the temperature will climb another 5 degrees during the rest.
- Peel the potatoes and keep them on the small side so they cook through in the same time as the lamb.
- Fill the center with roasted vegetables or stuffing only after removing the foil, right before serving.
Variations
- Replace rosemary with a mix of thyme and mint for a classic British lamb flavor profile.
- Swap olive oil for Dijon mustard mixed with softened butter as your coating for a sharper crust.
- Surround with root vegetables like parsnips and carrots instead of potatoes for a more rustic spread.
Ingredients
Directions
Preheat oven to 450 F.
Make small incisions in the meaty part of the lamb every few inches and insert slivers of garlic if using it.
Paint the meat well with olive oil or rub with softened butter.
Sprinkle all over with rosemary and pepper.
Crumple a ball of aluminum foil and stuff in the center.
Place on a small rack and surround with the potatoes in a low roasting pan just large enough to hold it.
Place in the oven and immediately turn the heat down to 400℉ (200℃).
Roast until done, depending upon weight and size, about 30 minutes or until internal temperature reaches 140 F.
Remove the foil ball and immediately salt the meat.
Remove to a warmed platter, and let rest 5-to-10 minutes before serving.
If waiting longer, cover with foil to retain heat.
To serve, place paper frills on the rib bones and fill the center with vegetables or stuffing, surround with potatoes and garnish with watercress or curly parsley.
Any sauce would be served on the side.
Makes 6 to 8 servings
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