An herb- and garlic-crusted crown roast is always a welcome sight on the dinner table, whether it’s a birthday or a holiday. A bowl of roasted vegetables is the perfect side dish. (Ask your butcher if you need to pre-order a crown roast.)
Prep: 20 mins
Cook: 1 hr 45 mins
Yields: 6-8 servings
2 whole garlic heads
2 tbspextra-virgin olive oil
2 tbspunsalted butter
1 cuppanko breadcrumbs
1 tbspfresh chopped rosemary
1 tbspfresh chopped basil
1 tbspfresh chopped thyme
1 American Lamb crown roast, cap removed from ribs
Salt and coarse ground pepper
Oven roasted vegetables, for serving
1Preheat the oven to 375°F. Cut a ½-inch off the tops of the garlic. Place the garlic in a small metal baking pan and drizzle it with 1 tablespoon olive oil. Roast for 1 hour. Let the garlic cool and squeeze the cloves into a small bowl. Mash the garlic with remaining 1 tablespoon olive oil and set aside.
2In a small skillet, melt the butter over medium heat and add the breadcrumbs. Stir and cook until browned. Pour the mixture into a bowl and mix in the chopped herbs.
3Place the crown roast in a roasting pan. Rub the garlic mixture over the outside of the roast. Generously season the lamb with salt and pepper. Pat the breadcrumb mixture over the entire roast.
4Roast the crown roast at 375°F for about 45 minutes or until desired degree of doneness.
5Remove the roast from the oven and pour the roasted vegetables in the center of the pan. Cover and let stand for 10 minutes.
6Carve the roast and serve 2 to 3 lamb chops per serving.
Recipe and image provided by the American Lamb Board