Crown Roast of Lamb Recipe
A crown roast of lamb is a stunning dish that’s sure to make an impression at any gathering. Perfect for holiday feasts, family dinners, or a special celebration, this dish offers tender lamb with rich, savory flavors and a visually impressive presentation. Whether you're an experienced cook or a beginner, this recipe will guide you step by step to create a memorable meal that looks as good as it tastes.
Ingredients
For the Crown Roast of Lamb:
- 2 racks of lamb (about 8 ribs each), frenched
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
For the Stuffing (optional but recommended):
- 1 cup breadcrumbs (gluten-free breadcrumbs for a gluten-free version)
- ½ cup chopped onions
- ½ cup celery, chopped
- ½ cup carrots, finely chopped
- ¼ cup chicken broth (or vegetable broth for vegetarian version)
- 2 tbsp butter (or dairy-free butter)
Instructions
Prep the Lamb
- Preheat your oven to 350°F (175°C). Clean the lamb racks by trimming excess fat and scraping the bones (frenching). Tie the racks into a circular shape using kitchen twine to form the "crown" shape.
Season the Lamb
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, lemon juice, salt, and pepper. Rub this mixture over the lamb racks, ensuring they are evenly coated. Let the lamb marinate for at least 30 minutes, or up to overnight in the fridge for maximum flavor.
Prepare the Stuffing
- In a pan, melt the butter over medium heat. Add the chopped onions, celery, and carrots, and sauté for 5 minutes, or until softened. Stir in the breadcrumbs and chicken broth, then cook until the mixture is well combined and heated through. Set the stuffing aside.
Roast the Lamb
- Place the lamb on a roasting rack in a large roasting pan. Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. For well-done, roast for an additional 10-15 minutes. If using a meat thermometer, check the temperature near the thickest part of the meat.
Stuff the Crown
- Once the lamb is roasted, let it rest for 10 minutes. While it’s resting, stuff the center of the crown with the prepared stuffing. Slice the lamb and serve with your favorite sides.
Notes
Notes & Tips
- Make-Ahead Tip: Prepare the lamb and stuffing a day in advance. Marinate the lamb overnight and store the stuffing in the fridge. On the day of serving, roast the lamb and stuff it before serving.
- Achieving Perfect Texture: Be sure to allow the lamb to rest after roasting. This allows the juices to redistribute and keeps the meat juicy and tender.
- How to Avoid Common Mistakes: Tie the lamb tightly enough to maintain the crown shape. If the racks separate during cooking, use more kitchen twine to re-secure them.
Variations:
- Spicy Crown Roast: Add a pinch of cayenne pepper or chili flakes to the marinade for a subtle spicy kick.
- Sweet Glaze: Brush the lamb with honey or balsamic glaze in the last 15 minutes of roasting to create a caramelized, sweet crust.
- Vegetarian Stuffing: For a vegetarian option, use sautéed mushrooms, quinoa, and spinach as a stuffing replacement.