30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
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.
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.
