Two racks of lamb are tied together into a regal crown shape, rubbed with herbs and garlic, and roasted until juicy and tender. The crispy golden crust, tender pink meat, and festive appearance make it the ultimate holiday showstopper.
[cooked-sharing]
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 40 minsCook Time 1 hr 15 minsTotal Time 1 hr 55 minsFor the lamb crown
2 racks of lamb (about 8 ribs each, frenched)
2 tbsp olive oil
2 tbsp kosher salt
1 tsp freshly ground black pepper
Butcher’s twine (for tying)
For the herb crust
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp lemon zest
½ cup breadcrumbs (optional, for extra crustiness)
Form the crown
1
Preheat oven to 425°F (220°C) .
Stand the two racks of lamb upright, with the bones facing outward, and curve them into a circle.
Tie the ends together with butcher’s twine, securing ribs in a crown shape. (Your butcher can prep this for you if preferred.)
Season the lamb
2
Rub the lamb all over with olive oil, salt, and black pepper.
Place the crown on a roasting rack in a pan.
Make the herb crust
3
In a bowl, mix garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, lemon zest, and breadcrumbs (if using).
Spread the herb mixture generously over the meaty outside of the crown.
Roast
4
Roast lamb crown uncovered at 425°F (220°C) for 15 minutes to develop a crust.
Reduce oven to 350°F (175°C) and continue roasting for 50–60 minutes , until internal temperature reaches:
Remove from oven, tent loosely with foil, and rest for 20 minutes .
Carve & serve
5
Cut and remove butcher’s twine.
Slice between ribs into individual chops.
Serve arranged back in a crown shape or on a platter with festive garnishes.
Serving Suggestions
6
Fill the center of the crown with roasted vegetables, spiced couscous, or wild rice pilaf for presentation.
Pair with sides like garlic mashed potatoes, roasted Brussels sprouts, or minty pea purée .
Best enjoyed with a bold red wine : Cabernet Sauvignon, Syrah, or Rioja.
Tips & Variations
7
Butcher’s help: Ask your butcher to “french” and pre-tie the lamb crown for you.
Make-ahead: The herb crust can be prepared a day in advance.
Luxury twist: Add finely chopped anchovies or sun-dried tomatoes to the herb crust for more depth.
Festive touch: Garnish with pomegranate seeds or rosemary sprigs to make the crown shine.
Ingredients For the lamb crown
2 racks of lamb (about 8 ribs each, frenched)
2 tbsp olive oil
2 tbsp kosher salt
1 tsp freshly ground black pepper
Butcher’s twine (for tying)
For the herb crust
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
2 tbsp olive oil
1 tsp lemon zest
½ cup breadcrumbs (optional, for extra crustiness)
Directions Form the crown
1
Preheat oven to 425°F (220°C) .
Stand the two racks of lamb upright, with the bones facing outward, and curve them into a circle.
Tie the ends together with butcher’s twine, securing ribs in a crown shape. (Your butcher can prep this for you if preferred.)
Season the lamb
2
Rub the lamb all over with olive oil, salt, and black pepper.
Place the crown on a roasting rack in a pan.
Make the herb crust
3
In a bowl, mix garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, lemon zest, and breadcrumbs (if using).
Spread the herb mixture generously over the meaty outside of the crown.
Roast
4
Roast lamb crown uncovered at 425°F (220°C) for 15 minutes to develop a crust.
Reduce oven to 350°F (175°C) and continue roasting for 50–60 minutes , until internal temperature reaches:
Remove from oven, tent loosely with foil, and rest for 20 minutes .
Carve & serve
5
Cut and remove butcher’s twine.
Slice between ribs into individual chops.
Serve arranged back in a crown shape or on a platter with festive garnishes.
Serving Suggestions
6
Fill the center of the crown with roasted vegetables, spiced couscous, or wild rice pilaf for presentation.
Pair with sides like garlic mashed potatoes, roasted Brussels sprouts, or minty pea purée .
Best enjoyed with a bold red wine : Cabernet Sauvignon, Syrah, or Rioja.
Tips & Variations
7
Butcher’s help: Ask your butcher to “french” and pre-tie the lamb crown for you.
Make-ahead: The herb crust can be prepared a day in advance.
Luxury twist: Add finely chopped anchovies or sun-dried tomatoes to the herb crust for more depth.
Festive touch: Garnish with pomegranate seeds or rosemary sprigs to make the crown shine.
Lamb Crown Roast with Herb Crust
Visited 4 times, 1 visit(s) today
