Lamb Crown Roast
Lamb Crown Roast is an elegant centerpiece for a special event or holiday dinner. Can you do it yourself? Of course! Check out the short video on preparation by chef Ben Spangler. Basically, the crown roast consists of two lamb racks of 8 ribs each that are fashioned into a circle to resemble a “crown.” Forming the crown requires “frenching” the ribs and tying two racks of lamb together. Frenching means removing the meat from the ends of the rib bones so they form decoration for the crown and delicate handles on the prime rib chops. A crown roast of 2 racks serves 8 guests, 2 rib chops each.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Creating the Crown Roast of Lamb
Lamb Crown Roast
- Crown Roast
- 2 Shepherd Song Farm lamb racks
- 2 teaspoons garam masala
- 2 Tablespoons salt
- 1 teaspoon black pepper
- 1 Tablespoon chopped fresh thyme
- 1 teaspoon grape seed oil
- Wild Rice Stuffing optional
- 1 cup wild rice
- 1 Tablespoon salt
- 3 cup water
- 1 garlic clove
- 1 shallot
- 2 acorn squash
- 4 oz watercress
- 1 oz lemon thyme chopped
- 2 oz apple butter
- 3 oz pomegranate seeds
- Remove the fat cap on the racks (see video clip).
- Carefully filet and peel off the silver skin.
- French by cleaning the bones as demonstrated in video clip.
- Using a butcher needle and twine sew together the corresponding sides on the racks.
- Be sure your knots are snug but with some room for the meat to flex while roasting. Otherwise as it cooks the twine will rip through the meat.
Finish and Serve
- Heat rice until warm.Toss in squash chunks, water cress (reserve a little for garnish), and apple butter.Stir until combined.Pour into lamb crown cavity and garnish with 1 teaspoon lemon thyme, pomegranate, and watercress. Carve the lamb and serve.
Wild Rice Stuffing (optional)
- Cut acorn squash in half, clean out guts and seeds rub with oil.On a sheet pan place squash cut side up and roast at 350° F until tender (45 minutes).Cool slightly and peel skin while still warm.Cool then dice into 1” chunks and lightly salt and pepper to taste.Heat 3 cups of water with 2 teaspoons salt.Add rice and cook at low boil covered for 45 minutes.
- Once tender strain and cool to room temperature. Be sure to spread out grains so they continue to cool instead of cook.Dice shallot and garlic as fine as possible in a large saute pan.Heat on medium heat and add 1 Tablespoon of grape seed oil. Lightly saute. Do not brown garlic.Add 1 Tablespoon lemon thyme.Cook for 30 seconds and add rice.Stir until completely combined.Season with salt and pepper.