Cookbook:Crown Roast of Lamb
Appearance
Crown Roast of Lamb | |
---|---|
Category | Lamb recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2 racks of lamb, trimmed and frenched
- 2 tbsp thyme, finely chopped
- 1 tbsp rosemary, finely chopped
- Kosher salt
- Freshly-ground black pepper
- Olive oil
- 1 ½ tbsp smoked paprika
- 1 tbsp garlic powder
Procedure
[edit | edit source]- Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat.
- Place both racks in a bundt pan and tie the end bones together with butcher's twine.
- Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare.
- Remove and let rest 10 minutes. Serve.