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.
Course Main Course
Cuisine French
Keyword crown roast lamb, lamb crown roast, rack of lamb
In a round baking tin cover the bottom with olive oil and sprinkle some salt
3 tablespoon olive oil, 1 tablespoon sea coarser salt
Place the crown roast lamb in the middle of the pan and season with salt
1 crown lamb
Add the sliced garlic cloves
4 cloves peeled garlic cloves
Put the peeled and chopped potatoes around the lamb
1 lb baby potatoes
Season the potatoes with olive oil and salt
Place 2 sprigs of rosemary around the lamb over the potatoes
2 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 wine
1 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