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Crown of lamb?
- Thread starter pam
- Start date
Not much to it really. Ask your meat cutter to french the two racks of lamb
and tie them for you. I like to season with s & p, garlic powder, Drizzle olive oil on and rub it in, with rosemary, thyme. Place on rack on half sheet pan and roast 450° for 15 to 20 min, until internal temp is around 130 to 135. Remove from oven and let sit about 15 minutes before carving. I like to serve with roasted garlic mash potatoes, and either grilled or roasted fresh asparagus.
Notes: I have fresh rosemary and thyme in my garden, so I use that. Sometimes I like to stuff fresh garlic slices into the slits the meat cutter makes in the two racks so he can curve the meat into a circle.
Frankly, I think the individual racks of lamb are easier to work with, and taste just as good. But if a WOW presentation is what you are after, this is the way to go. Have fun!
Mint is also nice with lamb. I love that Cross and Blackwell minted lamb sauce and have used that sometimes and rubbed well into the racks. It is also great for a dipping sauce for the chops.
and tie them for you. I like to season with s & p, garlic powder, Drizzle olive oil on and rub it in, with rosemary, thyme. Place on rack on half sheet pan and roast 450° for 15 to 20 min, until internal temp is around 130 to 135. Remove from oven and let sit about 15 minutes before carving. I like to serve with roasted garlic mash potatoes, and either grilled or roasted fresh asparagus.
Notes: I have fresh rosemary and thyme in my garden, so I use that. Sometimes I like to stuff fresh garlic slices into the slits the meat cutter makes in the two racks so he can curve the meat into a circle.
Frankly, I think the individual racks of lamb are easier to work with, and taste just as good. But if a WOW presentation is what you are after, this is the way to go. Have fun!
Mint is also nice with lamb. I love that Cross and Blackwell minted lamb sauce and have used that sometimes and rubbed well into the racks. It is also great for a dipping sauce for the chops.
Pam, Here is a very eye opening video by Alton Brown that you may find helpful.....
http://www.foodnetwork.com/videos/company-crown-roast-of-lamb-0217466.html
http://www.foodnetwork.com/videos/company-crown-roast-of-lamb-0217466.html
I aagree that lamb "lollipops" are really delicious. There is an Indian restaurant in
Vancouver called Vij's that make them spectacularly. I think a crown roast of pork is good done as a "crown". Can put a stuffing in the middle and the chops are meatier.
They serve rack of lamb every Saturday in our dining room and they are SO good. They are cut in two rib pieces for serving.
Vancouver called Vij's that make them spectacularly. I think a crown roast of pork is good done as a "crown". Can put a stuffing in the middle and the chops are meatier.
They serve rack of lamb every Saturday in our dining room and they are SO good. They are cut in two rib pieces for serving.
You can do it yourself. If you aren't going to make a "crown", just cut them in rib
chops, marinate in a good mix of garlic, soy, olive oil, rosemary and grill them. They don't have to be "frenched' but you can even do that--just cut and scraped the rib down to the meaty part.
I am pretty sure that you couldn't take it to a butcher (unless you are a really good customer) and have them do it not having sold it.
chops, marinate in a good mix of garlic, soy, olive oil, rosemary and grill them. They don't have to be "frenched' but you can even do that--just cut and scraped the rib down to the meaty part.
I am pretty sure that you couldn't take it to a butcher (unless you are a really good customer) and have them do it not having sold it.
If I understand the question, you have a crown, made up of two racks that are tied together.
When they thaw a bit, you can separate the racks. Then you can roast a rack or slice it into chops as Charley says. Recipe at the link for roasting the crown. No butcher needed. Whatever you do, it should be delicious!
When they thaw a bit, you can separate the racks. Then you can roast a rack or slice it into chops as Charley says. Recipe at the link for roasting the crown. No butcher needed. Whatever you do, it should be delicious!