A crown roast of lamb is the ultimate holiday showpiece — two racks of lamb shaped into a crown, with sixteen frenched rib bones standing tall. It looks elaborate, but it’s one of the simplest roasts you can make. Savenor’s 16-rib crown roast comes shaped and tied, so all you do is rub it with garlic, rosemary and thyme and roast it hot until it’s rosy and medium-rare. Here’s how to cook a crown roast of lamb in under an hour.
Serves 8 (2 chops each) · about 30–40 minutes in the oven · cooked to medium-rare
Ingredients
- 1Savenor’s 16-rib Lamb Crown Roast (about 5–6 lb), tied
- 3 tbspolive oil
- 6garlic cloves, minced
- 2 tbspfresh rosemary, chopped
- 1 tbspfresh thyme leaves, chopped
- 1 tbspkosher salt
- 1½ tspfreshly ground black pepper
Instructions
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Take the chill offTake the crown roast out of the refrigerator about 1 hour before roasting so it cooks evenly. Leave the butcher’s twine on; it holds the crown’s shape. Pat the meat dry with paper towels.
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Preheat the ovenPreheat the oven to 425°F with a rack in the lower-middle position.
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SeasonStir together the olive oil, garlic, rosemary, thyme, salt and pepper. Rub the paste all over the meat, outside and inside the crown and down between the ribs.
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Set up the panSet the crown roast upright on a rack in a roasting pan or rimmed baking sheet. Wrap the tips of the bones loosely with foil so they don’t scorch. Leave the center open; hot air circulating inside the crown helps it cook evenly.
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RoastRoast for about 30–40 minutes for medium-rare. Start checking after 20 minutes with an instant-read thermometer in the thickest part of the meat, away from the bone, and check a couple of spots around the crown.
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Pull at 125°FRemove the roast when the thickest part reads 125°F. It will rise to about 130–135°F, medium-rare, as it rests.
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RestTent loosely with foil and let the roast rest for 10–15 minutes.
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Carve and serveBring the whole crown to the table to show it off, then remove the foil and twine and slice between the ribs into chops. Plan on two chops per person.
Doneness Guide
| Doneness | Pull atthickest part | After resting | Roast timeat 425°F, approx. |
|---|---|---|---|
| Rare | 120°F | 125°F | 25–30 min |
| Medium-rare | 125°F | 130–135°F | 30–40 min |
| Medium | 135°F | 140°F | 40–45 min |
Use an instant-read thermometer: Rack of lamb is lean and cooks quickly at high heat, so a few minutes can take it past medium-rare. An instant-read thermometer is the best way to hit your target; check more than one spot, since the crown can cook a little unevenly. Times are a guide, so start checking early.
Why nothing in the middle: Stuffing the center slows the cooking and can leave the inside of the crown underdone while the outside overcooks. An open crown roasts faster and more evenly. Serve your sides alongside, or spoon roasted potatoes or vegetables into the center just before serving for presentation.
