Crown Roast of LambPfaltzgraff 2011 Calendar
December Featured Recipe

Winterberry Dinnerware

Crown Roast of Lamb


  • 2 racks lamb, 6–8 ribs each (approx. 1-1⁄2 – 2 lbs. each)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 6 cloves garlic
  • 4 tsp. fresh thyme, chopped
  • 1-1/2 tsp. ground coriander
  • 1 Tbsp. sherry vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. fresh rosemary leaves, chopped, plus some whole for garnish


Pre-heat oven to 350º F.

Make a cut down the fat side of the ribs perpendicular to them about 2" 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 the remaining fat and sinew from the rib bone. Bend each rack into a semi-circle, meat side in, and using kitchen twine tie them together at the base and center in order to hold the ribs together. The rib ends should push outward to create the look of a crown.

Rub lamb with olive oil. Combine salt, pepper, garlic, thyme and coriander and press over lamb. Place the roast in a tube pan with the center of the pan coming up through the middle of the roast.

Place in the middle rack of the oven and cook for 30 – 35 minutes until meat reaches internal temperature of 130˚ F. (About 8 – 12 minutes per pound.) Remove from oven, transfer to roast pan with a rack, cover with foil and let meat rest for 20 minutes.

While meat rests, add the vinegar, mustard and rosemary to the juices in the tube pan. Mix to combine and adjust seasonings. Cut string on roast and remove. Fill center of crown roast with your favorite precooked rice or barley mixture. Serve filled roast with sauce as a side.