Behind the Recipes
Crown Roast of Lamb by Divya Gugnani
Makes 4-6 servings
INGREDIENTS:
2 racks of lamb, 6 to 8 ribs each
2 tbs. olive oil
1 tbs. salt
1/2 tsp. of black pepper
7 cloves of garlic
4 tsp. of rosemary, finely chopped
1 tsp. ground coriander
1/2 tsp. of sherry vinegar
1 tsp. of Dijon mustard
PREPARATION:
1. Preheat the oven to 75 degrees.
2. Season the lamb with salt and pepper, garlic and coriander.
3. Bend each rack, creating a semi-circle. Using kitchen twine, tie them together at the base and center, pushing the ribs outward to mimic a crown shape.
4. Place the roast in a bundt pan. The middle of the roast should be rising through the center of the pan.
5. Place toast in the oven for 30 minutes.
6. Cover the rack with aluminum foil, allowing the meat to rest for 15 minutes.
7. While resting, add the vinegar, mustard, and rosemary to the excess juice in the pan. Mix well.
8. Cut the string off the roast and lather with juices.
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