Crown Roast of Lamb

As I established at Osso Bucco post, we are hardcore carnivores. Sorry, but anything with a face, do not be mad at me- cannot help. But interestingly, not the ones with a cute face. I had a really great recipe with rabbit that I wanted to try but apparently, even Mr. Tartepink has some boundaries when it comes to meat. He said he cannot eat rabbit. (It may be because he had a rabbit when he was a child, but accidentally killed her when he forgot her in his bed :( )

OK, but lambs are good to go! How about a Royal Dinner with Crown Roast? Yes, please!

PS: You’re seeing only the half of the crown though. The other half has been savaged by…, well, both of us. Normally, Mr. Tartepink knows better to wait until I get the picture. But this time I could not wait either. Half of the crown to us, other half to you!

Meat meat meat!

1- It is easier if you have your butcher to prepare the meat, but if you do it yourself, there is a video below showing how-to.
2- As we did in Harissa Chicken, prefer to roast and ground spices at home instead of using ground ones, it enhances the flavor a lot.
3- To achieve circular crown shape roast in bundt pan.


Crown Roast
(adapted from Alton Brown)


2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cloves garlic, minced
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons ground coriander
1 to 1 1/2 tablespoons sherry vinegar
1/2 to 1 teaspoon Dijon mustard
1/2 to 1 teaspoon chopped fresh rosemary leaves


1) Preheat the oven to 375 degrees F.

2) If you do not have your butcher to prepare the ribs: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. 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.

3) Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.

4) Bend each rack into a semicircle (meat side in and fat side out) and using kitchen 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.

5) Massage the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.

6) Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.

7) While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.

Video: Alton Brown’s Crown Affair Episode

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2 Responses to Crown Roast of Lamb

  1. omg that looks sooo amazing… beautiful picture

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