| Level: | Advanced |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings, 2 chops per person |
Ingredients
- 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 4 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons ground coriander
- 1 to 1 1/2 tablespoons sherry vinegar
- 1/2 to 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon chopped fresh rosemary leaves
Instructions
- Preheat the oven to 375 degrees F.;
- To french the racks of lamb:
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.;
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 560 |
| Total Fat | 52 g |
| Saturated Fat | 22 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 21 g |
| Cholesterol | 110 mg |
| Sodium | 322 mg |
Reviews
This was the first time I cooked a lamb rack and I think the recipe turned out okay. My local grocer only had imported australian lamb, which didn’t have much meat to it (1-2 inches) and the rest was fat and bone. This definitely made it difficult tie the meat into a crown shape. With 3 times the twine i eventually got it to be circl-ish, but I couldn’t get a “blooming” look, the bones pointed straight up.
I let sit out until it was room temperature, and the net weight was 2.75 lbs, so I then cooked it for 27 minutes. It ended up being a consistent dark pink on the inside, so I guess that’s pretty rare, but I didn’t mind
…the rub was absolutely amazing! The sauce was divine! (I read other comments about the sauce not working. I think it depends on the ratio of fond to the other stuff…or maybe using fresh herbs versus bottled. For me it was perfect).
After it cooled, I filled the middle with a pineapple stuffing whose subtle sweetness complimented the bold lamb perfectly.
I’m giving it 4 stars because the flavors were all amazing, but the presentation and cooking time were a little off
This recipe is just perfect! It’s my family’s go to dish for Thanksgiving since no one likes turkey! Love it!!!
My fiancé never liked lamb, but after this recipe its one of his favorite
Uh, MEAT side out, FAT side IN, Alton; as per your video!
This has got to be one of the worst layouts of a recipe I’ve ever seen. Step 3 includes multiple individual steps, one of which, should actually be included in Step 2. This was mine and my husband’s first attempt at a crown roast of lamb, and we clearly picked the wrong recipe for clear instructions.
Made this for Christmas and it was a hit! Delicious. Don’t skip the vinegar sauce from pan drippings at the end. I doubled the recipe and plated it with Giada’s potato and onion from this site. Made it to 125-130 then wrapped tin foil around just the meat for 20 minutes. Came out to a perfect medium rare.
I made this for our family’s Easter dinner. The recipe was great and almost too easy. I agree with most of the other folks that 130F would have been much too rare for my family’s taste, and I cooked to between 145-150F, which came out as an almost perfect “medium”. The sauce was very good, and the dish was a hit!
Great recipe. We used about half the garlic (about 3 cloves), and it worked fine. 130 degrees F is rare but tender. Good call on cooking the stuffing separately. The sauce was amazing. I’ll be doing this again for sure.
130 is rare. Had to cook longer. The sauce at the end is a bust. The spice rub was pretty good though. This recipe should have been tested better.
This was fantastic. Had some British friends over and hadn’t done lamb in awhile, rave reviews from all. I cooked it to 140 internal temperature. It was more to the medium rare side, but that could be oven temp differences. Made a note to go to 145 next time. The dishonest sauce was a perfect balance and everyone enjoyed. Served it with asparagus with hollandaise sauce and roasted potatoes with rosemary. Definite do again.