The Colonel's Crown Roast Of Lamb With Rosemary
A classic crown roast of lamb, seasoned simply with rosemary, garlic, and olive oil. This version focuses on accessibility and ease of preparation for the home cook.
4 lbs
Lamb rack-French trimmed
1/4 cup
Olive oil
4 tbsp
Rosemary-fresh, chopped
4 cloves
Garlic-minced
1 tsp
Salt
See all 11 ingredients ↓
A classic crown roast of lamb, seasoned simply with rosemary, garlic, and olive oil. This version focuses on accessibility and ease of preparation for the home cook.
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the Stuffing: In a bowl, combine Bread crumbs, Onion, melted Butter, Chicken broth, and Sage. Mix well and set aside.
- Prepare the Rosemary Rub: In a small bowl, combine Olive oil, chopped Rosemary, minced Garlic, Salt, and Black pepper. Mix well.
- Rub the Lamb: Generously rub the Rosemary Rub all over the Lamb rack.
- Stuff the Lamb: Carefully create a pocket within the French trimmed Lamb rack and fill with the Stuffing. Secure with kitchen twine.
- Roast the Lamb: Place the Lamb on a roasting rack in a roasting pan. Roast for 1 hour and 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
- Rest: Let the Lamb rest for 10-15 minutes before carving and serving.
Ingredients
6
- Lamb
- 4 lbs Lamb rack-French trimmed
- Rosemary Rub
- 1/4 cup Olive oil
- 4 tbsp Rosemary-fresh, chopped
- 4 cloves Garlic-minced
- 1 tsp Salt
- 1/2 tsp Black pepper-ground
- Stuffing
- 1 cup Bread crumbs-plain
- 1/2 cup Onion-diced
- 1/4 cup Butter-melted
- 1/4 cup Chicken broth
- 1 tsp Sage-dried
Equipment
- Roasting pan
- Roasting rack
- Meat thermometer
- Kitchen twine
- Mixing bowls
Instructions
- Preheat oven to 325°F (160°C).
- Prepare the Stuffing: In a bowl, combine Bread crumbs, Onion, melted Butter, Chicken broth, and Sage. Mix well and set aside.
- Prepare the Rosemary Rub: In a small bowl, combine Olive oil, chopped Rosemary, minced Garlic, Salt, and Black pepper. Mix well.
- Rub the Lamb: Generously rub the Rosemary Rub all over the Lamb rack.
- Stuff the Lamb: Carefully create a pocket within the French trimmed Lamb rack and fill with the Stuffing. Secure with kitchen twine.
- Roast the Lamb: Place the Lamb on a roasting rack in a roasting pan. Roast for 1 hour and 30 minutes to 2 hours, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare.
- Rest: Let the Lamb rest for 10-15 minutes before carving and serving.
Nutrition per serving
Calories
650
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