1/2 Photos of Crown Roast of Lamb
1 hr 35 mins
I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.
My Private Note
Units: US | Metric
- 2 lbs lamb (2 racks, to build crown)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 6 garlic cloves, minced
- 4 teaspoons fresh thyme (chopped)
- 1 tablespoon fresh coriander (freshly ground)
- 1 -2 tablespoon lemon juice
- 1 teaspoon Coleman's dry mustard
- 1 tablespoon fresh mint leaves (chopped)
- 1Preheat the oven to 375 degrees F.
- 2To french the racks of lamb:.
- 3Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
- 4Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
- 5Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
- 6Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
- 7Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
- 8Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
- 9While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
- 10Stir to combine. Taste and adjust seasoning, as needed.
- 11Cut the string away from the roast and place rice in the center.
- 12Serve the warm sauce with the roast.
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Nutritional Facts for Crown Roast of Lamb
Serving Size: 1 (70 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 190.9
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 4.9 g
- Cholesterol 60.0 mg
- Sodium 263.6 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 16.2 g