CROWN ROAST OF LAMB – November 19 – National Roast Month
This is a good friend, Jennetta’s, family recipe. I love tried and true recipes and this Crown Roast of Lamb is a favorite.
- Author: Jennetta
- Prep Time: 10
- Cook Time: 40
- Total Time: 60-65
- Yield: 6
- Category: Dinner
- Method: Baked
- Cuisine: European
Ingredients
- kitchen twine
- 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
Instructions
- Using kitchen twine, make a crown out of the 2 racks of lamb.
- Pull the twine until both racks are together on the sides. Secure by wrapping more twine.
- Mix the olive oil, salt and pepper, thyme, and rosemary in a bowl and rub onto the racks.
- Preheat your oven to 375 degrees Fahrenheit.
- Wrap the exposed ribs with aluminum foil.
- Arrange the “crown” of lamb ribs on a baking sheet in a circular arrangement.
- Place in the oven for 35-40 minutes, until the internal temperature of the thickest lamb roast is at least 150 degrees Fahrenheit.
- Let cool for 10-15 minutes then slice into individual servings.
Nutrition
- Serving Size: 6
- Calories: 58
- Sugar: 0
- Sodium: 782.4
- Fat: 5.6
- Saturated Fat: 1
- Carbohydrates: .8
- Fiber: .4
- Protein: 2
- Cholesterol: 6.2
Keywords: Crown roast of lamb, National Roast Month, Lamb