Crown Roast of Lamb Recipe

Name: Crown Roast of Lamb
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1 crown roast (8-10 ribs)
Cuisine: American
Ingredients: 2 racks of lamb (each 8 ribs), frenched; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup breadcrumbs; 2 tablespoons butter, melted; 1 cup chicken broth; Fresh herbs for garnish

American · Main course · 90 min total

Crown Roast of Lamb recipe videos

A stunning centerpiece for a holiday feast, this crown roast of lamb features two racks of lamb tied into a crown shape, roasted to perfection with a garlic-herb crust.

30
min prep

60
min cook

8
servings

450
kcal/serving

Ingredients

2 racks of lamb (each 8 ribs), frenched
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 cup breadcrumbs
2 tablespoons butter, melted
1 cup chicken broth
Fresh herbs for garnish

Instructions

Preheat oven to 450°F (230°C).
To form the crown, stand the two racks upright with the bones curving outward. Tie the racks together at the base with kitchen twine, then tie between each rib bone to secure.
In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Rub this mixture all over the lamb.
Place the crown roast on a rack in a roasting pan, bone tips up. Cover the bone tips with foil to prevent burning.
Roast for 15 minutes, then reduce oven temperature to 350°F (175°C). Continue roasting until internal temperature reaches 125°F (52°C) for medium-rare, about 45-55 minutes total.
Meanwhile, combine breadcrumbs and melted butter. After removing the lamb from the oven, press the breadcrumb mixture onto the meaty parts of the roast.
Return to oven and roast for an additional 10 minutes, until breadcrumbs are golden and internal temperature reaches 130°F (54°C) for medium-rare.
Remove from oven, tent with foil, and let rest for 15 minutes. Internal temperature will rise to 135°F (57°C).
While resting, deglaze the roasting pan with chicken broth over medium heat, scraping up browned bits. Simmer for 2-3 minutes to make a light jus.
To serve, remove twine and foil from bone tips. Place on a platter, fill center with fresh herbs, and carve between the ribs.

Tips

Ask your butcher to french the racks and tie them into a crown for you.
For a more even cook, let the lamb sit at room temperature for 30 minutes before roasting.
Serve with mint jelly or a red wine reduction sauce.
Leftover lamb is excellent in sandwiches or salads.

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