Classic Crown of Lamb Recipe and Gravy
A crown roast of lamb makes a showstopping centerpiece, perfect for any special occasion.
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Instructions
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Preheat the oven to 425 F and bring the lamb to room temperature for 40 minutes.
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Incise 1 inch between each bone on both racks, then slice 1/2 inch under the bones along the entire length.
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Rub the lamb racks with olive oil, salt, and pepper.
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Bend the racks into semi-circles, pressing them together to form a crown; use a foil-covered can or jar for internal support.
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Slip kitchen twine into the sliced space under the bones, pull firmly, and knot securely.
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Tie a second length of twine twice around the center of the crown, knot it, and then remove the internal support.
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Place the crown on a rack in a roasting pan, insert scrunched foil into the center, and wrap exposed bones with small pieces of foil.
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Tuck rosemary sprigs into the twine for flavor.
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Roast the lamb to your preferred doneness; for medium, roast approximately 30-35 minutes, or use a temperature probe (Rare: 115-120 F; Medium-rare: 120-125 F; Medium: 130-135 F; Medium-well: 140-145 F; Well-done: 150-155 F).
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Remove the lamb from the oven, transfer to a cutting board, tent with foil, and rest for 15 minutes.
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Heat the roasting pan with juices over medium-high heat, add red wine, and scrape up any browned bits.
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Stir in the stock, bring to a simmer, and reduce the sauce by one-third.
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Combine flour and butter to form a paste, then whisk into the reduced sauce until it thickens; season to taste.
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Strain the gravy into a warmed pitcher, remove rosemary sprigs and twine from the lamb, and serve with hot gravy.