Elegant lamb crown roast perfect for a special occasion.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Keyword: lamb crown roast recipe
Servings: 8People
Calories: 522kcal
Cost: 70
Equipment
1 Butchers Twine
1 larding needle
Ingredients
Lamb Crown Roast
2Shepherd Song Farm lamb racks
2teaspoons garam masala
2Tablespoonssalt
1teaspoonblack pepper
1Tablespoonchopped fresh thyme
1teaspoongrape seed oil
Wild Rice Stuffing (Optional)
1cupwild rice
1Tablespoonsalt
3cupwater
1garlic clove
1shallot
2acorn squash
4ozwatercress
1ozlemon thyme chopped
2ozapple butter
3ozpomegranate 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.