A crown roast of lamb is a rack of lamb rolled so the ribs make it look like a crown. It is the perfect dish to serve at a posh dinner, it immediately sets the tone of a royal banquet.

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What Cut of lamb
The crown roast lamb is made from the rack of lamb, the meat is very lean and surrounded by a layer of fat.
Usually, there are from 6 to 9 ribs and cutlets in each rack and a crown weighs about 2 lb - 1 kg to 3 lb - 1.5 kg.
It is best to ask your butcher to shape the crown for you.
As you most likely are preparing the crown roast lamb for a special dinner you do not want to get it wrong.
If you want to know more about the different cuts of lamb and how they are called or cooked in Italy and France you can read the article: Lamb Cuts (in French and Italian)
For more lamb recipes check: Arrosticini lamb or lamb shank ragu
I usually buy the crown already prepared by the butcher, therefore it is very difficult to marinate it in that round shape. However, I rub the meat with the seasoning and add plenty of garlic and rosemary. In this recipe, it is the white wine that flavors the lamb, and that is added at the last 10 minutes of roasting. The steam from the whine will flavor the lamb.
It is called crown roast because of the way the lamb rack is rolled, the bones make it looks like a crown.
Ingredients and substitution
In this recipe I use the following ingredients:
- Potatoes: you can use medium potatoes but you will have to cut them in chunks to make sure they will be cooked at the same time as the lamb. If they are too big their cooking time is longer and they will not cook thoroughly. You can use unpeeled baby new potatoes as they are small and you do not have to peel them. Because you add the white wine at the end, the potatoes will not be crispy.
- Herbs and seasoning: The herbs and the seasoning are salt, extra virgin olive oil, garlic, and rosemary. I wouldn't add anything else as it is the delicate flavor of the white wine that makes the dish.
- White wine: always use dry white wine for cooking. It doesn't have to be expensive but do not go for a cheap option. You can also substitute the white wine with Cognac or Grand Marnier.
How to roast it
Preparing the lamb
- In a round baking tin cover the bottom with olive oil and sprinkle some salt
- Place the crown roast lamb in the middle of the pan and season with salt
- Add the sliced garlic cloves
- Put the peeled and chopped potatoes around the lamb
- Season the potatoes with olive oil and salt
- Place 2 sprigs of rosemary around the lamb over the potatoes
Roasting it
- Roast the lamb in a hot oven at 455 F - 230 C for 10 minutes
- Reduce the heat to 355 F - 180 C and bake for 30 minutes
- Take the roast out of the oven and pour 1 cup of dry white wine
- Put the roast back into the oven for another 10 minutes
Baking time vs doneness
I like to cook the meat medium-rare like the French, although if you like a different type of doneness here are the cooking times:
- First, roast the lamb at 445 F - 230 C for 10 minutes, then choose how well you want it cooked:
- Medium-rare: 355 F - 180 C for 18 minutes per 1 lb - 450 gr. Internal temperature: 140 F - 60 C
- Medium: 355 F - 180 C for 25 minutes per 1 lb - 450 gr plus an extra 25 minutes. Internal temperature 160 F - 70 C
- Well -done: 355 F - 180 C for 30 minutes per 1 lb - 450 gr plus an extra 30 minutes. Internal temperature 175 F - 80 C
Depending on the size it can go from 2 lb - 1 kg to 3 lb - 1.5 kg. It is usually composed of 8 to 10 ribs
a Not necessarily, if you bake it for 10 minutes at high temperature, the lamb will seal. Cooking the lamb for the remaining time at a lower temperature will keep the meat moist.
How to serve it
- Once the lamb is cooked, let it rest for a few minutes covered.
- Place it on a serving dish surrounded by the roasted potatoes and pour over the juiced left in the pan
How many people serve a crown
Remove the string and serve by cutting between the ribs.
A crown is usually composed of 6 to 9 ribs, however, the meat in the lamb cutlet is limited.
A lamb cutlet normally has 3 to 4 bites of meat maximum, so it depends on what else are you serving at your dinner how many guests you can feed.
If you are serving it as a main, consider serving it to 6 people max with an abundance of side dishes.
Another option is to serve it as one of the main courses in an Italian 6-meal course.
There is no need to be intimidated by it if you are interested in tricks and tips on how to make 6 meal courses sign up for the newsletter:
30 lessons to plan an exceptional winter banquet
What to serve it with
As a side dish for lamb, I like to serve the French Tabbouleh salad, with fresh mint, parsley, and tomatoes.
It is even better if made the day before so when guests arrive you can focus on roasting the lamb.
Another great option is the Italian baked ratatouille or the ciambotta, vegetable stews that can also be prepared the day before.
Other exeptional main courses for a dinner party
- Creamy Chicken Marsala Without Cream
- The Classic Veal Milanese
- Homemade Roast Beef Cooked To Perfection
- Stuffed Pork Tenderloin with Chestnuts and Cranberries
- Magret de Canard a l'Orange
- Wild Boar Meat Stew With Rich Spicy Chocolate Sauce
If you are making the Crown Roast Of Lamb White Wine And Potatoes, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Crown Roast Of Lamb Rosemary And Wine
Ingredients
- 1 crown lamb about 8 to 10 ribs
- 4 cloves peeled garlic cloves
- 2 sprig fresh rosemary
- 1 lb baby potatoes
- 3 tablespoon olive oil
- 1 tablespoon sea coarser salt
- 1 cup dry white wine
Instructions
Preparing the lamb
- In a round baking tin cover the bottom with olive oil and sprinkle some salt3 tablespoon olive oil, 1 tablespoon sea coarser salt
- Place the crown roast lamb in the middle of the pan and season with salt1 crown lamb
- Add the sliced garlic cloves4 cloves peeled garlic cloves
- Put the peeled and chopped potatoes around the lamb1 lb baby potatoes
- Season the potatoes with olive oil and salt
- Place 2 sprigs of rosemary around the lamb over the potatoes2 sprig fresh rosemary
Roasting it
- Roast the lamb in a hot oven at 455 F - 230 C for 10 minutes
- Reduce the heat to 355 F - 180 C and bake for 30 minutes
- Take the roast out of the oven and pour 1 cup of dry white wine1 cup dry white wine
- Put the roast back into the oven for another 10 minutes
How to serve it
- Once the lamb is cooked, let it rest for a few minutes covered.
- Place it on a serving dish surrounded by the roasted potatoes and pour over the juiced left in the pan
- Remove the string and serve by cutting between the ribs
Video
Notes
- Usually, there are from 6 to 9 ribs and cutlets in each rack and a crown weighs about 2 lb - 1 kg to 3 lb - 1.5 kg.
- Use medium potatoes but you will have to cut them in chunks to make sure they will be cooked at the same time as the lamb. If they are too big their cooking time is longer and they will not cook thoroughly.
- You can use unpeeled baby new potatoes as they are small and you do not have to peel them.
- Because you add the white wine at the end, the potatoes will not be crispy.
- Always use dry white wine for cooking. It doesn't have to be expensive but do not go for a cheap option.
- You can also substitute the white wine with Cognac or Grand Marnier.
- First, roast the lamb at 445 F - 230 C for 10 minutes, then choose how well you want it cooked:
- Medium-rare: 355 F - 180 C for 18 minutes per 1 lb - 450 gr. Internal temperature: 140 F - 60 C
- Medium: 355 F - 180 C for 25 minutes per 1 lb - 450 gr plus an extra 25 minutes. Internal temperature 160 F - 70 C
- Well -done: 355 F - 180 C for 30 minutes per 1 lb - 450 gr plus an extra 30 minutes. Internal temperature 175 F - 80 C
Nutrition
Angela
I was always intimidated by this recipe but you make it look so easy. I will give it a try
Laura
It is easy, give it a try