This is an elegant yet easy dish that will wow your guests. A crown roast is simply two racks of lamb, 7 or 8 chops each, tied together at the ends to form a circle. You can do it yourself with butcher’s string or ask your butcher to assemble it for you. The meat is traditionally prepped in the French style, meaning the thin ends of the lamb bones are neatly trimmed of meat, fat, and membranes. When served as an appetizer, this creates a handle for what’s often called lollipop chops. As a main dish, it makes a dramatic presentation when ringed with the Creamy Mushroom Ragoût opposite. If presenting the roast whole, you can also fill the cavity with roasted potatoes that were cooked separately.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons very finely minced garlic
- 1 tablespoon rosemary needles, fresh or dried 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons freshly ground black pepper One crown roast of lamb, preferably grass-fed, French-trimmed
Directions
Step 1
In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, rosemary, salt, and pepper. Place the crown roast, meat side down, in a pie plate or bowl wide enough to hold it. Drizzle the marinade over the meaty part of the chops and let sit for 30 minutes.
Step 2
Preheat the heat to 425°F. Place a flat rack inside a large roasting pan and transfer the roast to the rack (still meat side down). Roast the lamb until an instant read thermometer registers between 130° and 134°F for medium rare, about 30 minutes (test after 25). Out of the oven, let it rest for 10 to 15 minutes before slicing.
Serves 4 to 6