Regal. I think that may be the best word for a crown roast of lamb—lamb racks that are tied together end-to-end into the shape of a crown. And just like the crowns that grace the heads of monarchs, crown roast of lamb is all about presentation.
Makes 4 Servings
INGREDIENTS
- 1 (3- or 4-pound) crown roast of lamb, prepared by the butcher
- Kosher salt and freshly ground black pepper
- For the Sauce
- 1 cup packed fresh mint leaves
- 1/2 cup packed parsley leaves and tender stems
- 1/4 cup shelled pistachios
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
DIRECTIONS
- Preheat oven to 200°F and position rack at low enough to fit crown roast in oven. Generously season crown roast all over with salt and pepper. Set roast on a rack set in a rimmed baking sheet and roast until lamb registers 115°F on an instant-read thermometer inserted into center of loin, 1 to 1 1/2 hours.
- For the Sauce: Using an immersion blender, blender, or food processor, pulse mint, parsley, and pistachios until roughly chopped. Add 1/4 cup oil and pulse until herbs and nuts are finely chopped. Stir in remaining 3/4 cup olive oil and season with salt and pepper. Set aside.
- When lamb reaches 115°F, remove from oven. Increase oven to highest possible temperature (broil setting on some ovens, or about 500°F on others) and allow to heat fully. Cover lamb rib bones with foil and roast lamb, checking temperature every 5 minutes and then more frequently as it approaches doneness, until browned and an instant-read thermometer registers inserted into thickest part of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, about 10 minutes. Let lamb rest for 15 minutes.
- To carve the lamb, slice between each rib bone into chops and serve passing the sauce at the table.
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