PICTURE OF CROWN ROAST RECIPES

Steps:

• Make a crown out of the racks of lamb by combining both racks sideways using a kitchen twine. Pinch a hole on one end of of both racks before the last rib.
• Bring both racks together side by side. The part with the hole should be right by each other. Insert a kitchen twine on one hole (first rack) then secure by tieing around the last rib near it.
• Insert the other end of the twine in the hole of the other rack (second rack) and then pull until the two racks are connected to each other. Secure the twine. Repeat these steps on the other sides of the racks to create a crown.
• Rub salt and pepper all over the meat. Let is stay for 30 minutes.
• Meanwhile, combine rosemary, thyme, and olive oil in a bowl. Stir and rub all over the crown of lamb. Let is stand for at least 15 minutes.
• Preheat the oven to 370 degrees F. While the oven is warming-up, wrap the exposed ribs with aluminum foil.
• Arrange the crown of lamb in a baking tray or circular cake pan. Roast for 35 to 40 minutes.
• Remove from the oven and let it cool down for 15 minutes. Slice into individual servings and serve. Share and enjoy!

Steps:

• Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
• In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
• While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
• Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.