📝 About This Recipe
The Lamb Crown Roast is the ultimate showstopper of culinary architecture, traditionally reserved for the most celebratory occasions. This recipe features two racks of lamb expertly tied into a regal circle, encrusted with a vibrant garlic-herb rub and filled with a sophisticated fruit and nut stuffing. The result is succulent, rosy meat that offers a masterclass in elegance and flavor, guaranteed to be the centerpiece of any festive table.
🥗 Ingredients
The Roast
- 2 pieces Rack of Lamb (8-bone racks, frenched and tied into a crown shape)
- 2 teaspoons Kosher Salt (plus more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Crust Rub
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (finely chopped)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard (to help the herbs adhere)
Apricot-Pistachio Stuffing
- 4 tablespoons Butter (unsalted)
- 2 pieces Shallots (finely diced)
- 1/2 cup Dried Apricots (chopped into small pieces)
- 1/3 cup Shelled Pistachios (toasted and roughly chopped)
- 4 cups Sourdough Bread Cubes (1/2 inch cubes, slightly dried)
- 1/2 cup Chicken or Vegetable Stock (warm)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Remove the lamb crown from the refrigerator 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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2
Preheat your oven to 425°F (220°C). Line a roasting pan with parchment paper or a silicone mat.
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3
In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper to create a thick herb paste.
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4
Pat the lamb dry with paper towels. Generously rub the herb paste all over the exterior and interior of the meat, avoiding the exposed rib bones.
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5
To prevent the bones from charring, wrap each individual rib tip with a small piece of aluminum foil.
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6
Prepare the stuffing: In a large skillet over medium heat, melt the butter and sauté the shallots until translucent (about 4 minutes).
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7
Stir in the chopped apricots and pistachios, cooking for another 2 minutes. Remove from heat.
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8
In a large mixing bowl, toss the bread cubes with the shallot mixture and parsley. Gradually drizzle in the stock until the stuffing is moist but not soggy.
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9
Place the lamb crown in the roasting pan. Lightly pack the stuffing into the center cavity of the crown. If you have extra stuffing, bake it separately in a small dish.
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10
Place the roast in the oven and immediately reduce the temperature to 375°F (190°C). This initial blast of heat helps sear the crust.
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11
Roast for 35-45 minutes. Begin checking the internal temperature of the meat (not the stuffing) with a meat thermometer after 30 minutes.
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12
Remove the roast from the oven when the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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13
Transfer the roast to a carving board and tent loosely with foil. Let it rest for at least 15-20 minutes. This is crucial for the juices to redistribute.
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14
Remove the foil from the bone tips and the kitchen twine used to secure the crown. Carve between the ribs to serve individual chops with a spoonful of stuffing.
💡 Chef's Tips
Ask your butcher to 'French' the racks and tie them into a crown for you; it saves significant prep time. Always use a meat thermometer; lamb can go from perfect to overdone in just a few minutes. If the stuffing browns too quickly, place a small piece of foil over just the center stuffing area during the last 15 minutes. Don't skip the resting period; it ensures the meat stays juicy and tender when sliced. For extra shine, brush the bones with a little oil before they go into the oven.
🍽️ Serving Suggestions
Pair with a full-bodied Red Bordeaux or a peppery Australian Shiraz. Serve alongside honey-glazed heirloom carrots for a touch of sweetness. A side of mint-infused pea purée provides a vibrant, fresh contrast to the rich meat. Garlic mashed potatoes or a wild rice pilaf are excellent for soaking up any pan juices. Garnish the platter with fresh pomegranate seeds and extra rosemary sprigs for a festive look.