How do I cook a crown roast of lamb?!


Question: don't kill it with too many seasons you want to taste the lamb, flour lightly, salt and pepper, touch of garlic powder (optional) the secret is cook slow....it will be tender, juicy make a wonderful gravy. mashed potatoes and a veg something healthy and colorful, broccoli or carrots...


Answers: don't kill it with too many seasons you want to taste the lamb, flour lightly, salt and pepper, touch of garlic powder (optional) the secret is cook slow....it will be tender, juicy make a wonderful gravy. mashed potatoes and a veg something healthy and colorful, broccoli or carrots...

crown roast of lamb

2 trimmed racks of lamb, 1 1/2 to 2 pounds each
Salt
Freshly ground black pepper
1 cup Creole mustard
2 sticks of butter, at room temperature
1/2 cup finely minced onions
2 tablespoons minced garlic
1/4 cup finely chopped fresh parsley leaves
1 1/2 cup dark meat stock reduction (lamb, beef or veal)

Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers' string to hold the roast together. Season the roast with salt and pepper. In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature. Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop. Serve with the fresh carrot ring, buttered peas and cauliflower.



we both took the time to answer your question there was no need for such a negative response, you should be pleased that people have taken the time to reply

Stuffed Crown Roast of Lamb

1 (4 to 5-pound) crown roast of lamb
2 garlic cloves, slivered
2 tablespoons fresh lemon juice
2 tablespoons coarse salt - divided use
1/2 teaspoon freshly ground pepper
1 small eggplant (about 1 pound), peeled and cut into 1-inch cubes
3 tablespoons olive or vegetable oil - divided use
1/2 cup minced onion
1 celery stalk, minced
1 pound lean ground lamb
1 1/2 cups cooked orzo (rice-shaped pasta) *
1/2 cup pine nuts or slivered almonds, toasted
1/4 cup raisins
1/4 cup minced fresh flat-leaf parsley
8 large ripe olives, pitted and chopped
1 teaspoon grated lemon rind
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Salt and freshly ground pepper to taste
Pitted ripe olives

Make lengthwise slits through roast in several places with a sharp knife. Insert a a sliver of garlic into each slit. Brush roast with the lemon juice, and rub with 1 tablespoon salt and 1/2 teaspoon pepper.

Place roast, bone ends up, in a shallow roasting pan lined with heavy-duty aluminum foil. Insert meat thermometer, making sure it does not touch fat or bone. Set aside.
Place cubed eggplant in a large bowl and sprinkle with remaining 1 tablespoon salt; let stand for 15 minutes. Rinse eggplant, and pat dry with paper toweling.
Saute eggplant in 2 tablespoons oil in a large skillet over medium-high heat, stirring frequently, until tender. Remove eggplant from skillet; set aside.
Saute onion and celery in remaining 1 tablespoon oil over medium-high heat, stirring frequently, until tender. Add ground lamb and cook until meat is crumbled and nicely browned; drain.
Add reserved eggplant, orzo, pine nuts or almonds, raisins, parsley, chopped olives, lemon rind, cardamom and cinnamon to meat mixture. Season to taste with salt and pepper. Spoon mixture into center of roast. Cover stuffing and exposed ends of ribs with aluminum foil.
Bake in a preheated 350*F (175*C) oven for 1 hour and 15 minutes. Remove foil from stuffing and bake an additional 15 minutes or until meat thermometer register 160*F (70*C). Remove foil; let stand 10 minutes. Transfer to a platter. Place pitted olives on exposed ends of ribs.
Makes 8 servings.

CROWN ROAST OF LAMB

1 crown of lamb
stuffing to your taste ie; sage,apple and herb,cranberry and port etc.
25g/1oz butter melted
6 or 7 glace cherries
6 or 7 cutlet frills

Garnish
Parsley sprigs

Accompaniments
Gravy
Mint sauce or onion sauce
Roast and/or boiled potatoes
Green vegetables.

1. Ask butcher ( in advance if possible ) to prepare crown from 2 best end necks of lamb, each with 6 or 7 cutlets.
2. Alternatively, to make crown yourself, buy 2 best end necks, already chined, ( cut of meat including the bones ).
3. Cut half way done between each bone to seperate cutlets.
4. Scrape fat from upper parts of bones, leaving 5 to 8 cm / 2 to 3 inch bare.
5. With skin side inside, curve both necks round to form crown.
6. Hold together by stitching ends with fine string or thick thread.
7. Transfer to roasting tin. Pack stuffing into centre of crown.
8. Cover tops of bones with squares of fat, or pieces of foil, to prevent over-browning.
9. Brush jouints with butter. Roast exactly as for Roast lamb, ( Put into centre of hot oven ( 230C/450F or gas No 8 ), Immediately reduce temp. to moderate ( 180C/ 350F or gas No 4 ). Continue roasting for required amount of time, allowing 25 minutes per 500g/1lb and 25 minutes over.
10. Remove from oven. Transfer to carving board or plate.
11. Take fat or foil of bones.
12. Put glace cherries on to alternate bones and cutlet frills on to remainder.
13. Serve with accompaniments.

Good cooking, enjoy.

cook in the oven for like a half an hour I would say.





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