Crown Roast Rack of Lamb
- Serves 6-8:
- 2 racks of lamb, 7 to 8 ribs each, frenched
- Salt and pepper, to taste
- 1-2 tablespoons dried oregano
- For the lamb marinade:
- 1/2 cup olive oil
- ¼ cup red wine vinegar
- 8 cloves of garlic, grated
- 1 tablespoon dried oregano
- 2 teaspoons salt
- Black pepper, to taste
- ½ teaspoon ground cumin
- 1 teaspoon finely chopped rosemary
- For the sauce:
- Pan drippings
- ¼ cup balsamic vinegar
- 1 tablespoon Greek honey
- ½ cup olive oil
- Pinch of salt
- 1 teaspoon finely chopped fresh rosemary
- Serve the lamb with any of these:
- Mediterranean Rice Pilaf
- Spanakorizo: Spinach & Rice Pilaf
- Lemony Roasted Potatoes
- Lemony Mashed Potatoes
Note:Purchase the racks of lamb already frenched or let your butcher take care of that. You can follow the instructions on how to French the lamb rack yourself here.
Preheat the oven to 425 °F, 220 °C.
Marinate the lamb:
Combine the marinade ingredients in a bowl and whisk together until combined.
Place the lamb racks in. a baking dish or sheet pan. Pour the marinade over the lamb and rub it all over to coat the lamb.
Cover with plastic wrap and refrigerate up to 2 days.
Allow the meat to come to room temperature before roasting.
Season with salt and pepper on both sides and with oregano.
Use kitchen twine to tie 2 of the ribs together to attach both racks.
Bend the racks into a crown shape and use the twine to tie the bottom part of the rack. Wrap the twine around the bottom 3-4 times tightening as you go taking care to keep the crown-shape.
Tie the other 2 ribs together and place the crown into a Bundt pan. This will help it keep its shape while roasting.
Pour the remaining marinade into the Bundt pan.
Cover the exposed bones with foil.
Roast for 35 minutes or until the desired doneness is reached:
For rare: 125-130°F
For medium-rare: 130 – 135°F
For medium: 135-140°F
For well-done: 145°F or higher.
As soon as it comes out of the oven, tent it with foil and allow to rest at room temperature for 15-20 minutes. This will keep it juicy and the temperature will also rise slightly.
Make the sauce:
Combine all of the ingredients except for the pan juices. Whisk together until combined. Add the pan juices after the meat rests. Pour into a serving bowl and serve alongside the lamb.
Serve the lamb:
If serving the lamb with Mediterranean Rice Pilaf, create a bed of rice on a serving dish and place the crown on top. Fill the lamb cavity with the rice pilaf (make sure it’s still hot to help keep the lamb warm).
Carefully remove all the string.
Carve the roast by slicing between the rib bones. Enjoy!