CROWN ROAST OF LAMB – November 19 – National Roast Month

Serves 4-6


  • 2 racks of lamb ribs
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1-2 garlic cloves minced (Your preference)
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary


  1. Using kitchen twine, make a crown out of the 2 racks of lamb.
  2. Pull the twine until both racks are together on the sides.  Secure by wrapping more twine.
  3. Mix the olive oil, salt and pepper, thyme, and rosemary in a bowl and rub onto the racks.
  4. Preheat your oven to 375 degrees Fahrenheit.
  5. Wrap the exposed ribs with aluminum foil.
  6. Arrange the “crown” of lamb ribs on a baking sheet in a circular arrangement.
  7. Place in the oven for 35-40 minutes, until the internal temperature of the thickest lamb roast is at least 150 degrees Fahrenheit.
  8. Let cool for 10-15 minutes then slice into individual servings.

Tomorrow: November is Greens and Plantains Month and National Vegan Month.  The recipe will be both.

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