Crown Roast of Lamb
Elevate your dinner table with this show-stopping Crown Roast of Lamb, a centerpiece-worthy dish that’s as impressive in appearance as it is in flavor. Tender and succulent lamb is expertly seasoned with a robust garlic, rosemary, and thyme rub, then crowned with a golden, crunchy Parmesan and panko crust for a gourmet finish. The Dijon mustard not only adds a pop of tanginess but also acts as the perfect binding layer for the crisp topping. Roasted to perfection and served as individual chops, this elegant recipe is ideal for holiday gatherings or special occasions. With simple yet flavorful ingredients like lemon zest and olive oil enhancing the natural richness of the lamb, this dish strikes the perfect balance between sophistication and home-cooked comfort.
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Recipe Information
Ingredients
- 1 piece (about 3-4 pounds) Lamb crown roast
- 4 pieces Garlic cloves
- 2 tablespoons, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 3 tablespoons Olive oil
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 1 cup, finely grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 cup (optional, for roasting pan) Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Place the lamb crown roast on a clean work surface. If the butcher has not already prepared it into a crown, tie the ribs into a circular shape using kitchen twine.
In a small food processor or mortar and pestle, combine garlic, rosemary, thyme, olive oil, lemon zest, salt, and black pepper. Blend or mash into a paste.
Rub the garlic-herb mixture evenly over the lamb crown roast, making sure to coat both the exterior and interior of the crown.
In a small bowl, mix together the panko breadcrumbs and Parmesan cheese.
Spread Dijon mustard over the exterior of the lamb, then press the breadcrumb and Parmesan mixture onto the mustard-coated surface to form a crust.
Place the lamb crown roast in a roasting pan, bones facing up. If desired, pour chicken broth into the bottom of the pan to keep the meat moist during roasting.
Cover the tips of the rib bones with small pieces of foil to prevent burning during cooking.
Transfer the pan to the preheated oven and roast for approximately 55-65 minutes, or until the internal temperature of the lamb reaches 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, tent it loosely with foil, and let it rest for 10-15 minutes before serving.
To serve, remove the twine and carve the roast into individual chops. Plate and garnish as desired.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 977 mg | 42% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 798 mg | 17% | |
*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.
