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Crown Roast of Lamb is something that my family must have at least every holidays. I made one for Christmas and it was so good and everyone liked it. My recipe for lamb roast might be simple, but it I can say that you will never regret making it.
The most complex part in making your Crown roast of lamb (or any other crown roast for that matter) is assembling the crown. You will need at least 2 racks to make a crown with 7 ribs in each rack. A kitchen twine will also be useful during the process because you will use this to tie the racks together and form a crown. I detailed the steps on how to make a crown out of 2 racks in the recipe below. If you think that this is complicated, you can always request your butcher to do it for you.
The lamb by itself tastes good. I just needed to add a little bit of herbs to make it complete. I used thyme and rosemary for this recipe and a little salt and pepper — that’s it. I do not want the seasonings to overpower the taste of the meat and I think that it was a good choice.
Before you go ahead and make your Crown Roast of Lamb, please remember to wrap aluminum foil to the exposed area of the ribs (especially the tip). This will prevent the bone from getting burnt. Also, it will be great if you can let the meat stand longer after applying the rub so that the meat can absorb it. Once you are done roasting, letting the meat rest for at least 15 minutes is best because it will be more stable and it will be able to absorb back juices. This makes it tender and juicy.
Try this Crown Roast of Lamb. Let me know what you think.
- 2 racks lamb
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 1/2 teaspoons coarse sea salt
- 1/2 teaspoons ground black pepper
- 2 tablespoons olive oil
- Make a crown out of the racks of lamb by combining both racks sideways using a kitchen twine. Pinch a hole on one end of of both racks before the last rib.
- Bring both racks together side by side. The part with the hole should be right by each other. Insert a kitchen twine on one hole (first rack) then secure by tieing around the last rib near it. Insert the other end of the twine in the hole of the other rack (second rack) and then pull until the two racks are connected to each other. Secure the twine. Repeat these steps on the other sides of the racks to create a crown.
- Rub salt and pepper all over the meat. Let is stay for 30 minutes.
- Meanwhile, combine rosemary, thyme, and olive oil in a bowl. Stir and rub all over the crown of lamb. Let is stand for at least 15 minutes.
- Preheat the oven to 370F. While the oven is warming-up, wrap the exposed ribs with aluminum foil.
- Arrange the crown of lamb in a baking tray or circular cake pan. Roast for 35 to 40 minutes.
- Remove from the oven and let it cool down for 15 minutes. Slice into individual servings and serve. Share and enjoy!