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Lamb Crown Roast - Print
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Lamb Crown Roast

Ingredients

  • 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

  • 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.