Crown Roast of Lamb

1. 1

   Place a 9-by-13-inch roasting pan in oven, and heat oven to 425 degrees.

2. 2

   Lay racks side by side on a cutting board so concave rib side faces up, with rib tips pointing up as well.

3. 3

   With a sharp knife, make a short, shallow incision (not more than 1/8-inch deep) in the flesh between each rib bone.

4. 4

   With butcher's needle and twine, stitch the racks together where they meet.

5. 5

   Lift racks by rib tips to stand upright, and shape them by hand so that the ends come together to form a crown.

6. 6

   With the needle and twine, stitch the racks together.

7. 7

   Drizzle olive oil over the inside and the outside of the crown roast, and massage it onto lamb.

8. 8

   Shower crown roast with salt and pepper.

9. 9

   Mix garlic and rosemary and press it thoroughly onto inside and outside of crown.

10. 10

    Wrap each exposed rib tip with aluminum foil.

11. 11

    Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes.

12. 12

    Remove foil and place paper frills on rib tips.

* Per serving · 4 servings · Values may vary.

No additional tips available.