LAMB CROWN ROAST RECIPES

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CROWN ROAST OF LAMB RECIPE - NYT COOKING



Crown Roast of Lamb Recipe - NYT Cooking image

The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.

Provided by Matt Lee And Ted Lee

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 6

2 4-pound racks of lamb, trimmed and Frenched
2 tablespoons olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 tablespoons chopped garlic
2 tablespoons chopped rosemary

Steps:

  • Place a 9-by-13-inch roasting pan in oven, and heat oven to 425 degrees.
  • Lay racks side by side on a cutting board so concave rib side faces up, with rib tips pointing up as well. With a sharp knife, make a short, shallow incision (not more than 1/8-inch deep) in the flesh between each rib bone. With butcher's needle and twine, stitch the racks together where they meet.
  • Lift racks by rib tips to stand upright, and shape them by hand so that the ends come together to form a crown. With the needle and twine, stitch the racks together.
  • Drizzle olive oil over the inside and the outside of the crown roast, and massage it onto lamb. Shower crown roast with salt and pepper. Mix garlic and rosemary and press it thoroughly onto inside and outside of crown. Wrap each exposed rib tip with aluminum foil.
  • Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes. Remove foil and place paper frills on rib tips.

CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO RECIP…



Crown Roast of Lamb with Rosemary and Oregano Recip… image

Crown Roast of Lamb with Rosemary and Oregano Recipe

Provided by Bruce Aidells

Yield 10 (first-course) Servings

Number Of Ingredients 7

1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil

Steps:

  • Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
  • Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.

More about "lamb crown roast recipes"

RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Category main-dish
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
See details


RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Category main-dish
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
See details


PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
See details


RACK OF LAMB RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten's classic Rack of Lamb recipe is the perfect meal for a special occasion. After a quick marinade of rosemary, garlic, Dijon mustard and balsamic vinegar, roast the lamb in the oven for a hands-off, memorable main dish.
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Category main-dish
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
See details


PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
See details


CLASSIC CROWN OF LAMB RECIPE AND GRAVY
Nov 29, 2021 · Place the lamb onto a rack in a roasting tin, lightly scrunch up the foil you used to cover the can (or a fresh piece if you prefer), and pop this into the center of the crown. The heat reflected by the foil helps to cook the lamb.
From thespruceeats.com
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INDIAN ROAST LEG OF LAMB (MASALA RAAN) RECIPE
Jul 07, 2021 · Roast the Lamb Remove the marinated leg of lamb from the refrigerator and keep out to reach room temperature while the oven preheats to 400 F (200 C/Gas 6). In a skillet, heat …
From thespruceeats.com
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STUFFED CROWN ROAST OF PORK RECIPE | TRAEGER GRILLS
Loosely fill the crown with the stuffing, mounding it at the top. Cover the stuffing with foil. Alternatively, you can bake the stuffing in a separate pan alongside the roast. Roast the pork for another 90 …
From traeger.com
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CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
Sep 08, 2021 · Place the roast in the oven at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned. Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb).
From simplyrecipes.com
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TIME YOUR LAMB TO COOKED PERFECTION | AUSTRALIAN LAMB ...
Roast lamb cooking times Weight per 500g (approximate) (Internal temperature goal) Lamb cut: Oven temp. (NO FAN) Rare (58°C) Medium (65°C) Well done (70°C) Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump: 220°C: 22 min per 500g: 28 min per 500g: 32 min per 500g: Rack of lamb, four-rib roast, crown roast…
From australianlamb.com.au
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15+ BEST LAMB CHOP RECIPES - HOW TO COOK LAMB CHOPS
Feb 22, 2021 · Spinach-and-Artichoke Crown Roast of Lamb If you want a total stunner this Easter, you need to make this crown roast of lamb. Stuffed with cheesy spinach-artichoke rice, this dish will …
From delish.com
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LAMB COOKING TIMES AND TEMPERATURES - LAMBRECIPES.CA
Remove the lamb from the oven when the meat thermometer reaches 150°F or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs., gather the oven bag loosely around the lamb …
From lambrecipes.ca
See details


CROWN ROAST OF LAMB RECIPE - NYT COOKING
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing Domestic lamb is more than suitable for crown roast …
From cooking.nytimes.com
See details


CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO RECIP…
Jun 14, 2008 · Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking …
From bonappetit.com
See details


CLASSIC CROWN OF LAMB RECIPE AND GRAVY
Nov 29, 2021 · Place the lamb onto a rack in a roasting tin, lightly scrunch up the foil you used to cover the can (or a fresh piece if you prefer), and pop this into the center of the crown. The heat reflected by the foil helps to cook the lamb.
From thespruceeats.com
See details


INDIAN ROAST LEG OF LAMB (MASALA RAAN) RECIPE
Jul 07, 2021 · Roast the Lamb Remove the marinated leg of lamb from the refrigerator and keep out to reach room temperature while the oven preheats to 400 F (200 C/Gas 6). In a skillet, heat …
From thespruceeats.com
See details


STUFFED CROWN ROAST OF PORK RECIPE | TRAEGER GRILLS
Loosely fill the crown with the stuffing, mounding it at the top. Cover the stuffing with foil. Alternatively, you can bake the stuffing in a separate pan alongside the roast. Roast the pork for another 90 …
From traeger.com
See details


CLASSIC RACK OF LAMB RECIPE - SIMPLY RECIPES
Sep 08, 2021 · Place the roast in the oven at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned. Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb).
From simplyrecipes.com
See details


TIME YOUR LAMB TO COOKED PERFECTION | AUSTRALIAN LAMB ...
Roast lamb cooking times Weight per 500g (approximate) (Internal temperature goal) Lamb cut: Oven temp. (NO FAN) Rare (58°C) Medium (65°C) Well done (70°C) Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump: 220°C: 22 min per 500g: 28 min per 500g: 32 min per 500g: Rack of lamb, four-rib roast, crown roast…
From australianlamb.com.au
See details


15+ BEST LAMB CHOP RECIPES - HOW TO COOK LAMB CHOPS
Feb 22, 2021 · Spinach-and-Artichoke Crown Roast of Lamb If you want a total stunner this Easter, you need to make this crown roast of lamb. Stuffed with cheesy spinach-artichoke rice, this dish will …
From delish.com
See details


LAMB COOKING TIMES AND TEMPERATURES - LAMBRECIPES.CA
Remove the lamb from the oven when the meat thermometer reaches 150°F or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs., gather the oven bag loosely around the lamb …
From lambrecipes.ca
See details