Crown Roast Of Lamb Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Stock400 Milliliter (Made From Bones Of Trimmed Chops)
 Salt1 1⁄2 Teaspoon
 Black pepper To Taste, ground
 Melted butter100 Gram

Nutrition Facts

Serving size

Calories 197 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.5%

Saturated Fat 13 g65.2%

Trans Fat 0 g

Cholesterol 54.8 mg

Sodium 885.6 mg36.9%

Total Carbohydrates 0.18 g0.06%

Dietary Fiber 0.07 g0.27%

Sugars 0 g

Protein 2 g5%

Vitamin A 12.6% Vitamin C 0.25%

Calcium 1.1% Iron 0.52%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Have your butcher trim the split backbone jutting out on the joint and reserve the bones to make the stock.
2. Cut between the chops at the base after every two chops, without going all the way up; just enough to be able to shape the joints into a crown.
3. Remove the thin skin between the ribs, about 2 ½-inches down the ribs from the top.
4. Wash the joints and pat dry.
5. Preheat oven to 200°C or 390°F and prepare a roasting pan.

MAKING
6. Season the chops with salt and pepper.
7. Using a needle and cotton twine, stitch the two ends of the joints at the base to form a crown.
8. Tie the upper bones together at the ends.
9. Wrap twine around the ribs to hold them in place.
10. Stand the crown on the prepared roasting pan and brush with melted butter.
11. Wrap the exposed tips of the ribs, individually in foil so that they do not burn while roasting.
12. Sprinkle a little of the prepared stock over the crown.
13. Place in preheated oven for 30 minutes.
14. Remove foil, lower heat to 180°C or 350°F and continue roasting, for 25 to 30 minutes more, basting with stock to prevent the meat from going dry.
15. Test if done, with a thin skewer pierced into a chop: the juices should run clear.

SERVING
16. Serve the lamb chops with a mint sauce and salad.
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