Crown Roast Of Lamb Rosemary And Wine

Name: 📋Crown Roast Of Lamb Rosemary And Wine
Prep time: 10 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 crown lamb (about 8 to 10 ribs); 4 cloves peeled garlic cloves; 2 sprig fresh rosemary; 1 lb baby potatoes; 3 tbsp olive oil; 1 tbsp sea coarser salt; 1 cup dry white wine

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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.

Jump to:

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

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

Should I marinate the crown roast lamb?

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.

What does crown roast mean?

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

How much would a crown roast lamb weigh?

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

Should lamb be covered when roasting?

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

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