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Classic Crown Roast Of Lamb's picture
  Rack lamb 14 Pound, pounded
  Lamb meat trimmings 1 Pound
  Salt pork 1⁄2 Pound, cut into cubes
  Bread crumbs 4 Cup (64 tbs)
  Onions 1⁄2 Cup (8 tbs), minced
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon

1. Have the butcher prepare the crown roast for you in circular fashion; take home the trimmings he removes from the ribs. Put the trimmings through the food chopper.
2. When ready to prepare the roast, wipe it with a clean, damp cloth and fasten a cube of salt pork on each rib end to prevent it from charring. Mix the ground lamb trimmings with the bread crumbs, onions, and 1 teaspoon of salt. Rub the rest of the salt and the pepper over the rib roast. Place the roast in a baking pan.
3. Start oven, set at Moderately Slow, 300° F.
4. Fill the center of the roast with the meat-and-bread dressing. Roast at the rate of 25 to 30 minutes per pound or set the oven at Very Hot, 500° F., and light it and sear the roast first at this high temperature 20 minutes; then reduce the heat to Moderately Slow, and roast at the rate of 25 minutes per pound.
5. Remove the cooked roast to a warmed platter; take off the salt pork cubes and replace them with paper frills. Keep the stuffing in the center of the roast. Serve 1 to 2 ribs per portion.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
75 Minutes

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