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Crown Roast Of Lamb

2 1/2 pounds crown roast of lamb -- see * Note
1 tablespoon peanut oil
1 1/2 teaspoons salt -- divided
1/2 teaspoon freshly-ground black pepper
1 1/2 cups cooked rice
1/4 pound fresh mushrooms -- sliced
1/4 teaspoon chopped fresh parsley
2 tablespoons butter -- melted

* Note: You can find a crown roast of lamb at the meat counter, or ask the butcher to prepare it for you. Before serving, be sure to discard any string that may have been used by the butcher to tie the roast together.

Preheat the oven to 325 degrees. Coat a shallow roasting pan with nonstick cooking spray; place the roast in the pan.

In a small bowl, combine the oil, 1 teaspoon salt, and the pepper; mix well, then rub over the entire roast.

In a medium bowl, combine the rice, remaining salt, mushrooms, parsley, and butter; mix well, then place in the cavity of the roast.

Wrap the ends of the rib bones in aluminum foil to keep them from overbrowning. Roast, uncovered, for 1 to 1 1/4 hours, until a meat thermometer registers 160 degrees for medium, or until desired doneness beyond that.

Transfer the roast to a serving platter and allow to stand for 15 to 20 minutes to firm up before slicing between the bones.

This recipe yields 4 servings.

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