Crown Roast Of Lamb Recipe With Rosemary And Wine

A crown roast of lamb is a rack of lamb rolled so the ribs make a crown shape. It is a stunning entree to serve at a posh dinner for a special occasion; the look of a crown immediately sets the tone of a royal banquet. Around and in the center of the crown, baby roasted potatoes absorb the flavor of the lamb, rosemary and garlic deglazed with dry white wine.

Jump to:

• Ingredients and substitution
• How to roast it
• Baking time vs doneness
• FAQ
• How to serve it
• How many people serve a rack of lamb
• What to serve it with
• Other exceptional main courses for a dinner party
• 📋Crown Roast Of Lamb Rosemary And Wine

Lamb crown roast is made from racks of lamb; the meat is very lean and surrounded by a layer of fat

The fat side of the ribs is in the center of the roast.

Usually, there are 6 to 9 rib bones 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 create the crown shape.

You do not want to get it wrong as you most likely prepare the crown roast lamb for a special dinner.

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

Ingredients and substitution

In this recipe, I use the following ingredients:

• Potatoes: you can use medium potatoes, but you will have to cut them into chunks to ensure 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 do not have to peel them. The potatoes will cook in the excess fat of the ribs. Because you add the white wine at the end, the potatoes will not be crispy. You can substitute the potatoes with a lovely stuffing, baked rice pilaf, or a mix of crouton stuffing.
• Herbs and seasoning: The herbs and the seasoning are salt, extra virgin olive oil, cloves of garlic, black pepper, and fresh rosemary. I wouldn't add anything else as the delicate flavor of the white wine 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.

To cook lamb racks to perfection, you will need a meat thermometer.

How to roast it

Preparing the lamb

1. In a round roasting pan, cover the bottom with olive oil and sprinkle some kosher salt
2. Place the crown rack of lamb in the center of the pan, meat side down, and season with salt
3. Add the sliced garlic cloves over and in the middle of the roast
4. Put the peeled and chopped potatoes around the lamb
5. Season the potatoes with olive oil and salt
6. Place 2 sprigs of rosemary around the lamb over the potatoes

Roasting it

1. Roast the lamb in the middle rack of the oven at 455 F - 230 C for 10 minutes
2. Reduce the heat to 355 F - 180 C and bake for 30 minutes
3. Take the roast out of the oven and pour 1 cup of dry white wine 4. 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 by measuring the internal temperature with an instant-read thermometer:
  • 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

FAQ

How to serve it

1. Once the lamb is cooked, let the meat rest for a few minutes, covered with a sheet of foil.
2. Place crown roast rack of lamb on a serving dish surrounded by the roasted potatoes and pour over the warm sauce left in the pan.

How many people serve a rack of lamb

Remove the string and serve by cutting the round shape between the side of each rib with a sharp knife.

A crown usually comprises 6 to 9 ribs; however, the meat in rib roast is limited.

A meaty lamb cutlet typically has a maximum of 3 to 4 bites of meat, depending on what else you serve at your dinner and how many guests you can feed.

If you are serving it as a main, consider serving it to 6 people with many side dishes.

Another option is to serve it as one of the main courses in an Italian 6-meal course.

What to serve it with

This impressive dish can be served with a vegetable stew or fresh salad.

On a hot day, I like to serve the French Tabbouleh salad, with fresh mint, parsley, and tomatoes. 

It is even better if made the day before so you can focus on roasting the lamb when guests arrive.

Another perfect complement is the Italian baked ratatouille or the ciambotta, vegetable stews that can also be prepared the day before.

Other exceptional main courses for a dinner party

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