This Crown Roast of Lamb is a visually stunning and elegant dish, perfect for the centerpiece of your Easter Dinner. It’s made by forming two racks of lamb into a circle with the rib bones pointing upward, resembling a crown — hence the name. The tips of the ribs are “frenched” (cleaned of meat and fat) for presentation and may be capped with decorative paper frills if desired.
Description:
The Crown Roast of Lamb features:
- Tender, flavorful lamb meat from the rib section.
- A succulent, juicy interior, thanks to the high-fat content of the ribs.
- A crispy, golden-brown exterior.
- The center of the roast may be filled with a savory stuffing, such as a bread-herb mixture, wild rice, barley, or couscous, which adds texture and complementary flavors.
Flavor Profile:
- Rich, buttery, and slightly gamey flavor.
- Seasoned with garlic, rosemary, thyme, salt, pepper, and olive oil.
- Can be served with pan juices, red wine reduction, or mint sauce.
Choosing Quality Racks of Lamb
Selecting the right racks of lamb is crucial for a successful dish. Here are some tips to ensure you pick the best quality:
Look for Freshness
- Color: Choose lamb with a bright red color, indicating freshness.
- Marbling: Look for evenly distributed fat throughout the meat, which enhances flavor and tenderness.
- Smell: Fresh lamb should have a mild, slightly sweet smell. Avoid any with a strong or unpleasant odor.
- Size: Select racks that have about 8 ribs, and weigh no less than 2 pounds each. Racks that weigh less won’t contain much meat.
Selecting the Right Source
Whenever possible, buy your lamb from reputable sources. Local butcher shops or farmers’ markets often provide higher-quality products compared to mass retailers. Consider asking the butcher about the lamb’s origin and how it was raised.
Classic Accompaniments
- Mint sauce: A traditional pairing that cuts through the richness of the meat.
- Garlic mashed potatoes: Creamy and buttery potatoes balance the boldness of the lamb.
- Roasted vegetables: Seasonal vegetables roasted with olive oil and herbs add freshness.
Wines and Beverages That Work Well
Pairing wine with French cut lamb chops can elevate the dining experience:
- Syrah/Shiraz: Offers robust flavors that complement the meat’s richness.
- Cabernet Sauvignon: Its bold profile enhances the savoriness of the lamb.
- Pinot Noir: A lighter option that provides a fresh contrast to the dish.
Crown Roast of Lamb
Description
This Crown Roast of Lamb is a visually stunning and elegant dish, perfect for the centerpiece of your Easter Dinner. It’s made by forming two racks of lamb into a circle with the rib bones pointing upward, resembling a crown — hence the name.
Ingredients
Instructions
To French the Racks of Lamb and Prepare the Roast
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You will need: A minimum of a 3-pound rack of lamb (untrimmed weight), a sharp, high-quality boning knife, and butchers' twine.
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Remove the thick fat cap of muscle-streaked fat by starting with slightly lifting the edge by getting your fingers under it and lifting the edge. Then start trimming it off by holding the knife blade level flat with the surface of the meat and slicing along the seam between the fat and the protein as you lift the fat cap away. After the fat cap is removed, trim any silver skin away in similar fashion. Slip the tip of boning knife just under the edge of silver skin membrane and slice as you lift the membrane away.
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Start a cut on the end of the rib rack, about 2 1/2-inches down from the rib ends.Â
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Follow that end cut on the fat side of the ribs, across the rib rack, perpendicular to them, remaining about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Then, holding the knife blade flat with the surface of the bones, slice the fat section away and discard.Â
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Turn 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.
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Using strong butcher's twine, wrap the twine around each rib at the base, nearest the meat, and pull to remove all of the remaining fat and cartilage from the rib bone.
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Bend each rack into a semicircle (meat side in and fat side out) and using butcher's 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. To make this process easier, use a random can from your pantry as a mold to bend the racks around until you get them tied together and wrapped with butcher's twine to hold the shape.
Seasoning and Baking the Roast
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Preheat the oven to 375°F 🔥
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Rub the crown roast down with 1 Tablespoon of the olive oil.
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Combine the thyme, parsley, rosemary, garlic, coriander, salt and pepper, and remaining olive oil in a small bowl and rub the mixture generously all over the outside of the crown roast.
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Place the crown roast in a Bundt Pan, with the center of the Bundt Pan coming up through the center of the crown roast. Place the pan on the center rack of the oven and bake for approximately 30-35 minutes (8-12 minutes per pound) or until internal temperature reaches 130°F.
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Remove the roast from the oven and carefully transfer the crown roast from the Bundt Pan to a cooling rack. Tent with foil and allow the roast to rest for 20 minutes.
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While the meat is resting, add the sherry vinegar and dijon mustard to the pan drippings in the Bundt Pan, stir to combine and adjust to taste.
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Plate the crown roast with the center filled with a savory bread-herb stuffing mixture, wild rice, barley, or couscous. Drizzle the pan juices over the roast. Top the frenched rib bones with paper frills for that extra-special presentation touch if desired.
Equipment
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Nutrition Facts
- Amount Per Serving
- Calories 525kcal
- % Daily Value *
- Total Fat 55g85%
- Saturated Fat 21g105%
- Cholesterol 105mg35%
- Sodium 330mg14%
- Total Carbohydrate 1g1%
- Protein 21g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
All Frenching step-by-step instruction photos courtesy of Saveur.
