CROWN ROAST RACK OF LAMB

My Mediterranean-style crown rack of lamb is a delicious and show-stopping main course!

📝 Ingredients

• 2 racks of lamb, 7 to 8 ribs each, frenched
• Salt and pepper, to taste
• 1-2 tablespoons dried oregano
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 8 cloves of garlic, grated
• 1 tablespoon dried oregano
• 2 teaspoons salt
• Black pepper, to taste
• 1/2 teaspoon ground cumin
• 1 teaspoon finely chopped rosemary
• Pan drippings
• 1/4 cup balsamic vinegar
• 1 tablespoon Greek honey
• 1/2 cup olive oil
• Pinch of salt
• 1 teaspoon finely chopped fresh rosemary
• Mediterranean Rice Pilaf
• Spinach & Rice Pilaf
• Lemony Roasted Potatoes
• Couscous
• Lemony Mashed Potatoes

👨‍🍳 Instructions

1. 1Preheat the oven to 425 °F, 220 °C.
2. 2Marinate the lamb:
3. 3Combine the marinade ingredients in a bowl and...: Combine the marinade ingredients in a bowl and whisk together until combined.
4. 4Place the lamb racks in. a baking dish...: 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.
5. 5Cover with plastic wrap and refrigerate up to...: Cover with plastic wrap and refrigerate up to 2 days.
6. 6Allow the meat to come to room temperature...: Allow the meat to come to room temperature before roasting.
7. 7Season with salt and pepper on both sides...: Season with salt and pepper on both sides and with oregano.
8. 8Use kitchen twine to tie 2 of the...: Use kitchen twine to tie 2 of the ribs together to attach both racks.
9. 9Bend the racks into a crown shape and...: 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.
10. 10Tie the other 2 ribs together and place...: Tie the other 2 ribs together and place the crown into a Bundt pan. This will help it keep its shape while roasting.
11. 11Pour the remaining marinade into the Bundt pan.
12. 12Cover the exposed bones with foil.
13. 13Roast for 35 minutes or until the desired...: Roast for 35 minutes or until the desired doneness is reached:
14. 14For rare: 125-130°F
15. 15For medium-rare: 130 – 135°F
16. 16For medium: 135-140°F
17. 17For well-done: 145°F or higher.
18. 18As soon as it comes out of the...: 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.
19. 19Make the sauce:
20. 20Combine all of the ingredients except for the...: 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.
21. 21Serve the lamb:
22. 22If serving the lamb with Mediterranean Rice Pilaf,...: 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).
23. 23Carefully remove all the string.
24. 24Carve the roast by slicing between the rib...: Carve the roast by slicing between the rib bones. Enjoy!