Crown Lamb Roast with Sage Stuffing
Elevate your holiday feast or dinner party with this showstopping Crown Lamb Roast with Sage Stuffing. Featuring tender racks of lamb meticulously tied into an elegant crown, this dish combines the rich, savory flavors of perfectly seasoned lamb with a hearty, herb-packed stuffing made from fresh sage, parsley, and thyme. The stuffing—a comforting blend of buttery sautéed onions, celery, toasted bread cubes, and a splash of chicken broth—absorbs the juices of the lamb as it roasts to perfection. With its golden, crisp presentation and aromatic herbaceous notes, this recipe is as beautiful as it is delicious. Ideal for special occasions, this main course pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a glass of red wine. Ready in just two hours, this lamb crown roast is sure to impress both the eyes and the palate! Perfect for keywords like "holiday roast recipe," "lamb dinner ideas," and "stuffed lamb roast."
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Recipe Information
Ingredients
- 1 crown of lamb (2 racks of lamb tied together)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 4 cups bread cubes (day-old or toasted)
- 1 cup chicken broth
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the crown of lamb generously with salt and pepper. Rub it all over with olive oil to help the seasoning adhere.
Place the crown of lamb on a roasting pan, making sure it holds its shape. Use kitchen twine if necessary to secure the crown.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic, sage, parsley, and thyme. Cook for another minute until fragrant.
Remove the skillet from the heat and stir in the bread cubes, coating them with the vegetable and herb mixture.
Pour the chicken broth over the bread cubes and toss gently until the liquid is absorbed. Stir in the beaten egg to bind the stuffing.
Spoon the stuffing into the cavity of the crown roast, pressing it down gently to pack it in but not overstuff.
Tent the exposed ribs with aluminum foil to prevent burning during cooking.
Roast the lamb in the preheated oven for 75-90 minutes, or until it reaches an internal temperature of 130°F (54°C) for medium-rare or 145°F (63°C) for medium when checked with a meat thermometer.
Remove the lamb from the oven and let it rest for 15 minutes, loosely covered with foil, to allow the juices to redistribute.
Carefully remove the kitchen twine, slice the lamb into individual chops, and serve with the stuffing and your favorite side dishes.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
