Classic Crown Roast Of Lamb Recipe

Summary

Cooking Time1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Rack lamb14 Pound, pounded
 Lamb meat trimmings1 Pound
 Salt pork1⁄2 Pound, cut into cubes
 Bread crumbs4 Cup (64 tbs)
 Onions1⁄2 Cup (8 tbs), minced
 Salt2 Teaspoon
 Pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 28738 Calories from Fat 24125

% Daily Value*

Total Fat 2678 g4120.5%

Saturated Fat 1191.2 g5955.9%

Trans Fat 12.8 g

Cholesterol 5411.1 mg

Sodium 12036.5 mg501.5%

Total Carbohydrates 99 g32.9%

Dietary Fiber 5.8 g23%

Sugars 11.2 g

Protein 953 g1905.2%

Vitamin A 0% Vitamin C 9.9%

Calcium 158.6% Iron 387.2%

*Based on a 2000 Calorie diet

Directions

1. Have the butcher prepare the crown roast for you in circular fashion; take home the trimmings he removes from the ribs. Put the trimmings through the food chopper.
2. When ready to prepare the roast, wipe it with a clean, damp cloth and fasten a cube of salt pork on each rib end to prevent it from charring. Mix the ground lamb trimmings with the bread crumbs, onions, and 1 teaspoon of salt. Rub the rest of the salt and the pepper over the rib roast. Place the roast in a baking pan.
3. Start oven, set at Moderately Slow, 300° F.
4. Fill the center of the roast with the meat-and-bread dressing. Roast at the rate of 25 to 30 minutes per pound or set the oven at Very Hot, 500° F., and light it and sear the roast first at this high temperature 20 minutes; then reduce the heat to Moderately Slow, and roast at the rate of 25 minutes per pound.
5. Remove the cooked roast to a warmed platter; take off the salt pork cubes and replace them with paper frills. Keep the stuffing in the center of the roast. Serve 1 to 2 ribs per portion.
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