I love lamb and especially a crown roast. They are like lamb popsicles. A crown roast can be created by taking two 7-rib racks of lamb and tying them together (or ask your butcher to prepare for you). It’s a great easy meat to serve a small group of people (5-6 adults). It goes nicely with rosemary & garlic or parsley & mint. I like to marinate the lamb for at least 6 hours before cooking. I have made this roast several times, pairing it with Flageolet beans, seared greens and garlic mashed potatoes, as well as with (see below) roasted rosemary new potatoes with Chive Creme Fraiche sauce.
INGREDIENTS
- 1/4 cup chopped fresh rosemary
- 12 garlic cloves, minced
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 crown roasts of lamb, consisting of 14 chops
- ¾ cup Olive oil
PREPARATION
Mix chopped rosemary, minced garlic, salt and black pepper in small bowl. Add in the olive oil to the mix. Place crown roasts of lamb, spaced apart, in a large plastic bag and add half of the mixture. Making sure all section of the lamb are covered. Store in refrigerator to marinate for 6 hours. Preheat oven to 450°F. Remove lamb and brush with remaining era/olive oil mixture. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.
This one I served with roasted rosemary new potatoes. I made a chive-Crème fraîche sauce for the potatoes which ended up going pairing really well the lamb.
