Lamb Crown Roast turned out to be easier than I’d imagined, but the trick for getting it right the first time was a remote insta-read thermometer with a set point with an alarm. The accuracy of the temp is very important, so make sure you purchase a Taylor or other reliable brand.
Lamb Crown Roast
- Get two Frenched racks of lamb, along with twine and a yarn needle. Preheat the oven to 200°F, remove the lamb from the packaging, and season both sides with salt and pepper.
- Score the lean side of two lamb racks between the ribs, enough to form each rack into a half-circle.
- Use the twine with the yarn needle to sew the meat of the two racks together around the first bone of each rack.
- Stand the crown up, and sew the other side together. Put the crown onto a rack on a baking sheet, and tie a long piece of twine below the bottom bone ends to help the crown maintain a circular shape. If you'd like, add pre-cooked stuffing, mashed potatoes, or another side inside the crown roast.
- Insert the probe of the cooking thermometer into the center of the loin under the bone, set the thermometer for 115°F, and put the crown in the oven.
- When the temperature of 115°F is reached (1 to 1.5 hours), remove the crown from the oven.
- Preheat the oven to 500°F. Fold aluminum foil over the last two inches of rib bone.
- Set the thermometer for 135°F. When the oven is heated, put the crown back in. 135°F should take 10 minutes or less.
- Remove the crown and let it rest 10 minutes. Remove the aluminum foil and twine.
- Slice the chops off individually by cutting between the bones. Serve with mint sauce or warmed mint jelly.