My Crown of Lamb
Kelly's Recipe: Crown of Lamb
My crown of lamb recipe is one that will wow your guests for any holiday dinner or special event. This Thanksgiving I decided that this dish should be featured and let me tell ya it was so worth the effort. This garlic, rosemary and cherry vinegar rub I created pairs very well with lamb and will leave you and your guests fighting for the last piece!
3/4 cup non salted butter
1/4 cup olive oil
1 tbsp honey
10 large garlic cloves
2 tsp herbs de provence
2-3 large sprigs of rosemary
2 tsp grainy mustard
2 tsp cherry vinegar (not to be confused with sherry vinegar)
3 tsp salt
2 tsp black pepper
Preparation:
1) Preheat oven to 375 F
2) Take a sharp knife and cut off excessive fat on the rack of lamb.
3) Mince the garlic and finely chop the rosemary.
4) Melt the butter in a bowl and add the rest of the ingredients to it.
4) Cover the lamb in the sauce.
5) There are two ways to approach shaping the crown of lamb.
*Use a bundt pan and face the rib inward and use meat twine to tie it around the center of the pan.
or
*The method I used: Make cuts straight down to the rib bone (this adds flexibility for you to shape the lamb) and face the racks back to back (meat sticking out). Use meat twine to shape the lamb into a crown and stuff with mini potatoes to round out the shape of the crown. *Shape on a baking sheet so that you don't have to transfer the lamb from plate to pan which would ruin the shape.
6) Place on the middle rack in the oven for 35-40mins (medium rare lamb).
Enjoy!
My crown of lamb recipe is one that will wow your guests for any holiday dinner or special event. This Thanksgiving I decided that this dish should be featured and let me tell ya it was so worth the effort. This garlic, rosemary and cherry vinegar rub I created pairs very well with lamb and will leave you and your guests fighting for the last piece!
Before roasted
After roasted
Ingredients:
2 racks of lamb
3/4 cup non salted butter
1/4 cup olive oil
1 tbsp honey
10 large garlic cloves
2 tsp herbs de provence
2-3 large sprigs of rosemary
2 tsp grainy mustard
2 tsp cherry vinegar (not to be confused with sherry vinegar)
3 tsp salt
2 tsp black pepper
Preparation:
1) Preheat oven to 375 F
2) Take a sharp knife and cut off excessive fat on the rack of lamb.
3) Mince the garlic and finely chop the rosemary.
4) Melt the butter in a bowl and add the rest of the ingredients to it.
4) Cover the lamb in the sauce.
5) There are two ways to approach shaping the crown of lamb.
*Use a bundt pan and face the rib inward and use meat twine to tie it around the center of the pan.
or
*The method I used: Make cuts straight down to the rib bone (this adds flexibility for you to shape the lamb) and face the racks back to back (meat sticking out). Use meat twine to shape the lamb into a crown and stuff with mini potatoes to round out the shape of the crown. *Shape on a baking sheet so that you don't have to transfer the lamb from plate to pan which would ruin the shape.
6) Place on the middle rack in the oven for 35-40mins (medium rare lamb).
Enjoy!
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