A Crown for Queen Mom

It’s Springtime and here at DearMartini, that can only mean ONE THING:  Lamb is on the menu!!!!  WoooHooooo!  One of our favorite lamb dishes is a crown roast – it’s delicious and dramatic and oh, so satisfying to create and serve to guests.  When served with some freshly shelled English peas or sautéed asparagus, it’s a dish that’s fit for a Queen (or King)!

It’s a great idea for a Mother’s Day dinner — gather the family around and serve up this impressive main course that you learned to prepare with your helpful friends at DearMartini!

We’re going to challenge you this time:  while we think this frenching technique is pretty basic, it might be more appropriate for the intermediate home cook.  If you’re up for the challenge, bring home the racks and french them yourself.  If you’re not yet up for that, just ask your butcher to prepare the racks for you – you can still assemble the crown yourself.  Either way, it’s an impressive and stunning centerpiece for any springtime celebration!

Crown Roast of Lamb (serves 6-8 people)

2 racks of lamb, frenched

3 cloves garlic, peeled and minced

2 teaspoons Kosher salt

½ teaspoons freshly ground black pepper

2 tablespoons vegetable oil

Fresh herbs, for garnish

Special Equipment:

Cotton kitchen twine

Roasting pan

Instant-read thermometer

Paper frills

Preheat the oven to 425°F.

Remove the racks of lamb from the fridge and allow them to come to room temperature, about 30 minutes.

Rub the racks on both sides with the garlic, salt, pepper and oil.  Form the crown by  standing the racks up, ribs facing out, and arrange them in a circle.  Tie cotton kitchen twine around the base to secure the crown.  Tie another length of twine near the top, just where the meat begins.  Transfer the crown to a roasting rack.

Roast the crown in the preheated oven for 20 minutes.  Reduce the heat to 350°F and continue to roast for 15 more minutes.  Check the internal temperature of the meat by inserting an instant-read thermometer into the thickest part of the roast, avoiding any bone.  If the internal temperature is between 120 – 123°F, remove the roast and tent it with foil.  Let the roast rest for 10 minutes before serving.

Garnish the roast on a platter with fresh herbs and paper frills.  You can also present the roast with stuffing in the center of the crown (very traditional).  To serve, spoon out the stuffing into another serving dish, remove the twine and slice individual lamb chops by slicing in between each rib.

Serve with roasted new potatoes and fresh springtime veggies like asparagus or fresh peas.


2 thoughts on “A Crown for Queen Mom

  1. I love the classic presentation of this. I can’t put my finger on why it is, but it kind of makes me think of something I might be served at Downton Abbey, or something Mrs Bridges might produce from the kitchen from Upstairs Downstairs. Maybe it’s the Regal presentation?

    Spring lamb is a favorite of mine. In the modern world culinary world it is all too easy to be ‘clever’ and make a Moroccon tagine or something. We somethimes forget that a great ingredient speaks for itself. Here in the UK we are blessed with great lamb, but it has taken us some time, postwar, to regain our appreciation of it again. For example, as a boy in Cumbria, in the 70’s, the Herdwick was considered an almost unedible mountain wool sheep. Today it is pride of place eating in some of the best resturants in London. How times change, and how they can change for the better!

    But here’s the challenge: How to make a really, really good mint sauce?

    • Thanks, Mike – yes we agree. It’s certainly an Old-World classic! We agree with you about letting the great ingredient speak for itself. A simple roast can be so delicious and beautiful if time is taken to present it properly. We’ll get right on that mint sauce idea — it goes hand in hand with your infused oils idea!

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