Crown Roast of Lamb

Fit for Company, Fit for a Crowd

A crown roast of lamb makes for a truly regal presentation. Plan on 2 to 3 chops per person. Two crown roasts, which consist of 14 to 16 chops each, should be adequate for 10, unless you have big eaters, in which case you’ll need three. You could also get two crown roasts and a 7-bone rack of lamb for second helpings. You’ll need to order the crown roasts ahead of time from the butcher. Because more of the meat is exposed to the oven heat than in a normal rack of lamb, expect cooking times to be a little less. If you wish, fill the crown with Bulgur Mint Stuffing (see Cook’s Note) before serving.

Serves 10

INGREDIENTS:

• 2 crown roasts of lamb (14–16 chops each)
• Olive oil for brushing
• ¼ cup chopped fresh rosemary
• 2 tablespoons chopped fresh oregano
• 3 tablespoons minced garlic
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

BULGUR MINT STUFFING:

• 5 tablespoons butter
• 2 cups finely chopped onions
• ½ cup finely chopped peeled carrots
• ¼ cup finely chopped shallots
• 2 cups bulgur
• 1 cup dried currants
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cinnamon
• 4 cups homemade lamb stock or canned low-sodium chicken broth
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh mint
• ½ cup toasted pine nuts (optional)

INSTRUCTIONS:

1. Put the roasts bone side up in two shallow roasting pans. Brush the meat with the oil, making sure to cover the exposed cracks between the chops. Combine the remaining ingredients in a small bowl and rub the mixture all over the meat and fat. Let the lamb rest at room temperature for 1 to 2 hours.
2. Preheat the oven to 450°F.
3. Cover the bones tightly with aluminum foil to protect them from burning. Roast the lamb for 15 to 20 minutes. Check the internal temperature by inserting an instant-read thermometer into several chops, without touching the bones. For rare meat, remove at 110°F to 115°F; for medium-rare, 120°F to 125°F; and for medium, 130°F to 135°F. If the roast is not done to your liking, continue roasting, checking every 5 minutes. Let the roast rest, loosely covered with aluminum foil, for 10 to 15 minutes before carving, then slice the meat into chops between the ribs and serve.

BULGUR MINT STUFFING:

1. Heat 3 tablespoons of the butter in a large heavy saucepan over medium heat. Add the onions, carrots, and shallots, cover, and cook, stirring from time to time, for 10 minutes, or until soft and beginning to color.
2. Stir in the bulgur until well coated. Stir in the currants, allspice, cinnamon, stock, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil, cover, and reduce to a simmer. Cook for 15 to 20 minutes, or until the bulgur is tender.
3. Stir in the remaining 2 tablespoons butter, the mint, and pine nuts (if using). Season to taste with salt and pepper. Mound half the stuffing in the center of each crown roast.

COOK’S NOTE:

• For a dramatic presentation, fill the centers of the crowns with roasted root vegetables, Bulgur Mint Stuffing or your favorite stuffing, cooked separately. Do not stuff a crown roast of lamb before cooking; the stuffing takes too long to cook, resulting in overcooked lamb.