Herb Crusted Roast Crown of Lamb

The new king of Sunday Roasts?

Crown Roast of Lamb served with roast potatoes & beetroot, carrots & cabbage, sage & onion stuffing , alongside lashings of gravy & mint sauce.

Who would’ve of thought that taking two racks of lamb, tying them together, and sticking them into a cake tin could turn out like this?!

Yield: -6+

Author: Live to BBQ

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Herb Crusted Roast Crown of Lamb

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

IngredientsUSMetric

• x2 lamb racks

Marinade

• Garlic
• Thyme
• Mint
• Rosemary
• Olive oil
• Lemon
• Salt + Pepper

Handy equipment list

• Meat thermometer
• Butcher’s twine
• Bundt cake pan

Instructions

Meat preparation

1. Start the night before, or at least 1 hour before you start cooking, to give the marinade time to work into the meat.
2. If not done already, french the top bones to clean up any meat, and additional fat that is between the rib bones.
3. Remove any silver skin that is along with the loin (meat part) of the cut. This is not fat, and will not render during the cooking process.
4. To help with the crown formation, lay the racks bone side up, and make a 1.5cm incision between each of the bones. This will enable the meat to give you the right amount of flexibility when you go to create the crown.
5. To start the dry brine process, directly salt your meat on all sides.
6. Chop up the mint, rosemary, thyme, and mince your garlic into a dish/ziplock bag that is big enough to hold your lamb racks.
7. Add your lemon juice, olive oil and mix.
8. Apply the marinade to your frenched lamb racks, and place them into the fridge, ideally overnight, or up to an hour before your cooking time.

Crown assembly

1. Lay the two racks next to each other, and tie together the rib bones that meet ithe middle.
2. Take the butcher’s twine and take it around the bottom of the rack (about 2-3cm from the bottom) until you come around to the original knot. Take the twine and then come up and through the middle to help give you a circular crown shape.
3. Tip:
4. Use a bundt cake tin to form your crown - you can also use it to cook in after as well!

Cooking

1. Remove the meat from the fridge, and let it to get to room temperature (roughly 30 minutes before cooking).
2. Preheat your oven/BBQ to 160C
3. Place your marinated lamb racks onto in a baking tray/pan (or still in the bundt cake tin) and cook for 30-40 minutes until the internal temperature of the meat reaches your desired taste (medium rare 55C / medium 60C / medium well 65C).
4. Note: if using a BBQ
5. Cook using an indirect setup, placing your lamb crown directly on the cool side of the grill setup. Once you’ve reached 50C internally, move to the hot side of the grill to sear the racks. Turn every 30 seconds for 3-4 minutes until you reach your desired taste (medium rare 55C / medium 60C / medium well 65C).
6. Remove from heat and place onto a chopping board, covering with foil and letting rest for at least 15 minutes to let the juices redistribute before slicing.

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