Crown Roast of Lamb Recipe

Name: Crown Roast of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 16-chop frenched and trimmed crown roast of lamb (about 4 pounds), at room temperature; 2 tablespoons balsamic vinegar; 1 cup dry red wine; 2 1/2 cups beef broth; 2 tablespoons arrowroot; 3 tablespoons water; mint sprigs for garnish; Accompaniments:; Minted Saffron Rice with Currants and Pine Nuts; Glazed Baby Turnips and Carrots; Garlic Rosemary Jelly

Servings: persons

a 16-chop frenched and trimmed crown roast of lamb (about 4 pounds), at room temperature
2 tablespoons balsamic vinegar
1 cup dry red wine
2 1/2 cups beef broth
2 tablespoons arrowroot
3 tablespoons water
mint sprigs for garnish
Accompaniments:
Minted Saffron Rice with Currants and Pine Nuts
Glazed Baby Turnips and Carrots
Garlic Rosemary Jelly

1
Preheat oven to 425F.
2
Rub lamb well with salt and pepper to taste and cover ends of bones with foil.
3
Put lamb in an oiled roasting pan and roast in middle of oven 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the meat inside the crown registers 130F.
4
to 135F.
5
for medium-rare meat.
6
Transfer lamb to a platter and let stand, covered loosely, 15 minutes.
7
While lamb is standing, spoon off excess fat from pan juices.
8
Set pan over moderately high heat and add vinegar and wine.
9
Deglaze pan, scraping up brown bits and boiling liquid until reduced to about 1/4 cup.
10
Add broth and bring to a boil.
11
In a small bowl whisk arrowroot and water until smooth and add to boiling broth mixture, whisking.
12
Simmer sauce, whisking, 2 minutes, or until slightly thickened, and season with salt and pepper.
13
Keep sauce warm, covered.
14
Remove foil from bones and spoon some rice into crown, serving remaining rice on side.
15
Arrange glazed vegetables around roast and strain sauce through a fine sieve into a sauceboat.
16
Garnish platter with mint sprigs and serve with jelly.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a 16-chop frenched and trimmed crown roast of lamb (about 4 pounds), at room temperature, 2 tablespoons balsamic vinegar, 1 cup dry red wine, 2 1/2 cups beef broth, and more.

Yes, Crown Roast of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crown Roast of Lamb

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