Impress with Easy Crown Roast of Lamb
Lamb is an easy dish to cook and a dish to impress the Lords and Ladies in your social circle. The Royals have always been fond of lamb. Edward VII loved to nosh on cold leftover cutlets late at night.
Look for frenched racks of lamb and if you ask your grocer or butcher nicely s/he will tie it into a crown for you. You can also make a crown roast from veal or pork, if you like with lots of room to include a stuffing.
Servings 4 4 for main course or 8 as first course
Ingredients
- 2 7 rib racks of lamb, frenched
- 1/4 cup fresh rosemary, chopped
- 6 cloves, garlic minced
- 2 tbsp. fresh oregano, chopped
- 1 tbsp. kosher salt
- 2 tsp. black pepper, freshly cracked
- 4 medium potatoes peeled and cut into thin wedges
- 3 large carrots peeled and sliced (1/4 inch)
- extra virgin olive oil
Instructions
- Preheat oven to 450°F.
- Mix the chopped herbs, shallots and spices together to make a rub.
- Brush lamb with olive oil and then rub the spice mixture well into the lamb.
- Drizzle olive oil in a roasting pan and place the crown roast in the center.
- Place a sheet of tin foil over the exposed bones to prevent burning.
- Place the vegetables in a single layer around the roast, turning over to coat with the oil. Sprinkle with salt and freshly cracked pepper.
- Roast lamb until instant-read thermometer inserted into thickest part of lamb 125°F to 130°F for rare, about 20 minutes 130°F to 135°F for medium-rare, about 30 minutes 135°F to 140°F for medium, about 35 minutes). T
- Transfer lamb to platter and vegetables to a serving dish; cover with tin foil.
- Let the lamb rest for 5 to 10 minutes while you prepare mint sauce (recipe follows)
- Remove foil and string before serving. Cut lamb between ribs into chops and serve.
Notes
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