Crown Roast Of Lamb Recipe


Preparation Time20 MinCooking Time2 Hr 40 Min
Ready In3 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Lamb crown1
 Minced onions1⁄2 Cup (8 tbs)
 Fresh bread crumbs2 Cup (32 tbs)
 Thyme1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper3⁄4 Teaspoon
 Special oil1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Dry sherry1 1⁄2 Cup (24 tbs)
 Sauteed mushroom caps1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 532 Calories from Fat 283

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 3.9 g19.5%

Trans Fat 0 g

Cholesterol 17 mg5.7%

Sodium 1087.2 mg45.3%

Total Carbohydrates 43 g14.5%

Dietary Fiber 1.4 g5.5%

Sugars 1.4 g

Protein 8 g15.4%

Vitamin A 0.7% Vitamin C 3.3%

Calcium 4.5% Iron 7%

*Based on a 2000 Calorie diet


1 Have the crown trimmed of fat tied up, rib bones scraped, and the scraped meat ground.

2 In a bowl, combine the ground lamb with the onions, bread crumbs, thyme, 3/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup of the oil.
3 Rub garlic and the remining salt on the crown.
4 In a roasting pan, place the lamb and fill the center with the stuffing.
5 Using a piece of aluminium foil cover the stuffing.
6 Place a potato cube on each bone to keep ends from burning.
7 Roast in a 450 degrees fahrenheit oven 20 minutes.
8 Pour off the fat and add the remaining oil and sherry.
9 Reduce the heat to 350 degrees and roast for 2 hours longer, or to desired degree of rareness.
10 Frequently baste and remove foil covering for the last 15 minutes of roasting time.
11 On a heated platter, transfer the lamb remove cubes of potato, and replace with a sauteed mushroom cap or paper frill.

12 Skim the fat from the gravy and serve with the roast.