Happy New Year!
There is no possible way 2017 can be worse that 2016, right?! Onward and upward!
I’m sure everyone is SO DONE with elaborate meals after the holidays, but here is an extremely impressive looking dish that honestly involves zero skills. No searing. No basting. Ok, a few knots need to be tied, but if you can tie shoelaces, you can do this.
A crown roast is a traditional, old school way to serve two racks. Just prop them up, rub some herbs on them, and make a sauce out of the pan drippings. This is PERFECT for a dinner party because you can prepare the crown ahead of time and leave it in the fridge until you toss the whole thing in the oven as guests arrive.
Classically, you stuff something in the middle. I find this dries out the meat. So, make your side dish separately and then place it in the middle of the crown to serve, if that is important to you.
Based on this amazing recipe.
- 2 equal sized racks of lamb, frenched (1 1/2 to 2 pounds each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 6 garlic cloves, minced
- 4 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chopped rosemary
- 1 1/2 teaspoons sherry vinegar
- 1 teaspoon dijon
- Let the lamb come up to room temperature to make tying and bending easier
- Bend the racks back and forth into semi circles to make them easier to manipulate
- Place the racks fat up side by side and tie the two end chops together with a simple knot of kitchen twine
- Bend the racks so the other two ends touch in a circle with the fat now inside the circle
- Pull the twine across the middle of the crown and loop around the two other end pieces of each rack, pulling until the racks form a circle
- Wrap the twine three times around the base of the crown (aka the meaty bottom) and tie off on the original knot at the first two chops (Note: you want it the crown to be snug, but not so tight as it can’t breathe)
- Shove the whole thing on top of a bundt pan with the center of the pan coming up through the middle of the roast
- Rub the olive oil on all sides of the crown (Note: never put anything on the exposed ribs)
- Add the salt, pepper, garlic, thyme, and coriander together in small bowl to make a paste
- Rub the herb paste on all sides of the crown, making sure to press down to get it to stick
- Place a large ziplock over the crown and refrigerate for an hour or so
- Preheat oven to 375°
- Place the roast in the middle of the oven about 35 minutes, until 130° for a more rare side of medium rare
- Remove from the pan and loosely tent with foil on a cutting board, let rest for 20 minutes
- Pour the pan juices into a sauce pan
- Add the rosemary, sherry, and dijon to the pan juices and reduce over medium low for a few minutes
- Cut the twine off the roast and either carve into individual chops or serve whole at the table