Crown Roast of Lamb with Mushroom Stuffing

Crown Roast of Lamb

A Crown Roast – be it of Lamb or Pork – is one of the most elegant entrées to grace your table. No matter its elegance, it is quite simple to make. You just tie 2 racks together and voila, there it is! Today is it easy to find lamb racks already “Frenched” (the meat scraped off the top of the bone) and often you will see frilly paper caps on the tip ends of the bones, making it fancy and easier to hold them. After presenting your gorgeous masterpiece, slice double or triple chops, between the bones, and serve with a generous helping of the mushroom stuffing!

Good steakhouses usually serve double or triple lamb chops but for a group, will often do a “rack”. If you want them to serve a Crown Roast, call well in advance and ask if they will do this for you and at what cost!

The mushroom stuffing is simple, tasty and if you use wild mushrooms, goes exceedingly well with the flavor of lamb. Lamb should be eaten rare to medium, never well done when it begins to taste like mutton.

I’ve checked with Emily Post – and she agrees you may pick up the chop at the end to eat all the juicy bits near the bone (unless you opt to save the bones for the dogs).

Crown Roast of Lamb with Mushroom Stuffing

  • 2 Frenched lamb racks; 6-8 bones each (approximately 2 lbs) 
  • Kosher salt
  • Fresh cracked black pepper
  • Olive oil, as needed

Mushroom Stuffing

  • 1/2 c chopped bacon
  • 4 garlic cloves, minced
  • 3 shallots, minced
  • 1 pound (wild, if possible) mushrooms (cremini, chanterelle, or whatever you have available) chopped
  • 4 Tbsp. fresh, toasted bread crumbs 
  • 1/2 c chopped Italian parsley
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper 

Heat the olive oil in a large sauté pan over medium heat. Add bacon and render until crisp. Add the shallots and sauté until soft and translucent. Add mushrooms and cook until soft. Add garlic and cook, stirring, for two minutes. Turn off heat and stir in parsley and breadcrumbs.

Season to taste with salt and pepper. Set aside and let cool while you prepare the lamb.

Directions to prepare roast:

Preheat oven to 375 degrees.

Lay the lamb racks on a cutting board and with the fat side up and bones facing away from you. Make very shallow (about 1/4″ deep) incisions half way between each bone running from the bottom of the roast just to the to where the meat begins. Stand the lamb racks up on a cutting board with the bones up and the fat sides facing out. Wrap kitchen twine loosely around the middle of the racks.

Bend the racks to make a circle. Tighten the twine. Tie a tight knot and cut off long ends. Wrap the bottom portion of the racks with twine. Pull twine tight to draw in the bottom of the roast and force the bones apart at the top.

Tighten the twine and tie a tight knot.

Pat the meat dry with a kitchen towel. Rub the roast with olive oil and season liberally with kosher salt and fresh cracked black pepper. Place the crown roast in a roasting pan.

Spoon the mushroom stuffing into the center of the roast.

Wrap the ends of the bones with aluminum foil to prevent burning.

Roast for about 1-1/2 hours or until the internal temperature reaches 125-130 degrees (medium rare).

Let rest for 15 minutes before slicing.

Serves 5 – 6

This entry was posted in Baking, Entreé, Lamb, Posts, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

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