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Lamb Crown Roast recipe plated on a serving dish.
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5 from 1 vote

Lamb Crown Roast

Elegant lamb crown roast perfect for a special occasion.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: lamb crown roast recipe
Servings: 8 People
Calories: 522kcal
Cost: 70

Equipment

  • 1 Butchers Twine
  • 1 larding needle

Ingredients

Lamb 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

Instructions

Tie The Crown Roast

  • 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.
  • Preheat the oven to 450 F.
  • Put the crown roast on a baking sheet lined with parchment and bake for 15 minutes, then turn heat to 250 F and cook until the internal temperature reads 135 F. This should take about 30-35 minutes total.
  • Remove from the oven and allow the crown roast of lamb to rest for 15 minutes before slicing.

Wild Rice Stuffing (optional)

  • Cut acorn squash in half, clean out seeds and 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.

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.

Video

Notes

Lamb racks are traditional here, but you can easily make a goat crown rack using our rack of goat. 

Nutrition

Serving: 2bones | Calories: 522kcal | Carbohydrates: 33g | Protein: 23g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 2703mg | Potassium: 789mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 3mg